Summary of Why it's (almost) impossible to make Crispy Sweet Potato Fries in the oven.
In the video titled "Why it's (almost) impossible to make Crispy Sweet Potato Fries in the oven," Ethan, a home cooking enthusiast, explores the challenges of achieving Crispy Sweet Potato Fries using an oven. He shares his personal experiences with various recipes that often result in soggy fries rather than the desired crispy texture.
Ethan explains that the difficulty in making Crispy Sweet Potato Fries stems from their carbohydrate composition, which includes higher sugar content and lower starch compared to regular potatoes. He details the science behind this, particularly the role of the enzyme amylase, which converts starches into sugars when sweet potatoes are cooked, making it harder to achieve crispness.
To improve the texture, he suggests two methods:
- Limiting the conversion of starch to sugar by boiling the fries before baking.
- Adding starch back in through a cornstarch slurry.
He demonstrates a step-by-step recipe that involves boiling the sweet potato fries, coating them in a cornstarch slurry, and baking them on a wire rack with minimal oil to promote airflow and even cooking.
Ethan emphasizes the importance of technique and experimentation in cooking, reflecting on his process of refining the method to achieve a satisfying result. He concludes by encouraging viewers to try both baked and deep-fried versions of sweet potato fries, highlighting the superior taste of the latter.
Speakers
Notable Quotes
— 00:19 — « So let's stop kidding ourselves. »
— 09:46 — « This is what I love so much about cooking because there wasn't a recipe that was making the product that I wanted to make. »
— 10:10 — « It really does affect how and what you're trying to do with your final product which for me is like the coolest part about cooking. »