Yam Chips

[Guest guest]

Yam Chips

 

Blanch the yam for a few minutes in salted water;

drain and refrigerate for a few hours; (ideally, blanch the yam the day before);

cut the yam into very thin slices (use a mandolin if possible);

fry in very hot oil until the chips are golden brown; season with salt and serve

immediately.

 

 

[Guest guest]

How does one " blanch " something?

 

Kris

 

AJ <coolcook wrote:

Yam Chips

 

Blanch the yam for a few minutes in salted water;

drain and refrigerate for a few hours; (ideally, blanch the yam the day before);

cut the yam into very thin slices (use a mandolin if possible);

fry in very hot oil until the chips are golden brown; season with salt and serve

immediately.

 

 

[Guest guest]

Blanching is a technical cooking term. What it means is to take the food in

question, almost always vegetables or fruit. Put it in a pot of water that

is at a rolling boil. A tiny time later, usually a minute to two minutes

the item is removed immediately and placed in a bowl of cold water filled

with ice.

 

This way the food is cooked partially to what they call 'al dente' or crisp

to the bite. The chilled water and ice stops the cooking process

immediately and locks the color and flavor in place.

 

I'd guess, and this is just an educated guess here, but for the thinness

that is mentioned maybe thirty seconds or so in the hot water and then

right into the ice water.

 

Then pat dry gently with a paper towel or such.

 

Dennis