If you enjoy eating boiled sweet potatoes
like me, then here is a trick to make the potato sweeter, without adding
anything. Sweet potato, sweeten during cooking because of an enzyme which
reacts with the starch of the potato and breaks it down. The starch is broken
down to maltose, a sugar made of two glucose molecules, and it is about 30% as
sweet as table sugar. Soggy sweet potatoes convert as much as 75% of their starch
to maltose and they taste like sugary jelly. This conversion from starch to
maltose starts when the water temperature is 57c and stops when the rising heat
denatures the enzyme at 75c. So for a really sweet potato, bake it slowly,
rather than rapid cooking in steam or in pressure cooker. Rather than adding it
to boiling water, add it in normal water and slowly raise the water
temperature. The slower the rise, the sweeter it becomes.
Slurp
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