The next decade....what's in store?
Musings of a yamfooted traveller still trying to shake off those last 20 pounds as she treks across the Caribbean
There must be a few yam cookers reading this blog, so I have a question for you. I have been experimenting since I have been cooking and nothing seems to work.
Everytime I boil yam, it turns brown or sometimes has black spots. How do I prevent this from happening? I have tried putting lime juice and oil in the water, but that does not help.
Here's what I do....
I put water in the pot and put the pot on the fire. Immediately I peel the yamfoot (see where it comes from???), cut it up and put in the water. It might go in looking not too bad in colour, but by the time it is finished boiling, it is blotchy.
Help!
Posted by yamfoot at March 6, 2008 10:15 PMwait till the water boiling before u put it in.
Also, make sure u put it in as soon as u peel it. There should be no wasted time in between.
That makes sense, but I remember in cooking class in hotel school, being told that Pasta you put in rolling boiling water, but starchy veg like yam you put in cold water and bring it to the boil.
ANyway, I cooking some more Saturday morning so will try yams...the b'art way!
Posted by: Yamfoot at March 7, 2008 07:07 PM