Grub: Ideas for an Urban Organic Kitchen Tapa blanda - 2006

Detalles

• Título Grub: Ideas for an Urban Organic Kitchen
• Autor Anna Lappe; Bryant Terry
• Encuadernación Tapa blanda
• Edición First Edition
• Páginas 334
• Volúmenes 1
• Idioma ENG
• Editorial Tarcherperigee, Los Angeles, California, U.S.A.
• Fecha de publicación April 6, 2006
• Ilustrado Sí
• ISBN 9781585424597 / 1585424595
• Peso 1.58 libras (0.72 kg)
• Dimensiones 9.2 x 7.52 x 0.88 pulgadas (23.37 x 19.10 x 2.24 cm)
• Época de 18 a UP años
• Cursos 13 - UP
• Library of Congress subjects Cookery (Natural foods), Natural foods
• Número de catálogo de la Librería del Congreso de EEUU 2005054900
• Dewey Decimal Code 641.302

• 4 large sweet potatoes (about 4 pounds), peeled
• Coarse sea salt
• Organic, unrefined coconut cooking oil, for frying
• 3 tablespoons ground cinnamon

1. Cut the sweet potatoes into slices about inch thick, then cut them lengthwise into the shape of slim fries.
2. In a large bowl, combine the sweet potatoes with 1 teaspoon salt and enough cold water to cover by a few inches. Cover and refrigerate for at least 1 hour, or overnight.
3. Thoroughly drain the sweet potatoes in a colander. Pat them well with paper towels until completely dry.
4. Heat the coconut oil in a large saucepan or deep-fryer over medium-high heat until it reaches a temperature of 325 degrees F, 6 to 8 minutes. Fry the potatoes, in batches, until lightly browned. Remove the fries from the oil with a slotted spoon or spider and place on a paper towel-lined plate. Increase the heat to high until it reaches 375 degrees F, then add the par-fried potatoes, in batches, back into the oil and fry until crisp, 2 to 4 minutes. Again, remove the fries from the oil with a slotted spoon or spider and place on a paper towel-lined plate. Dust with cinnamon and serve immediately.


Serves 8-10