Yams and Apples

I cook sweet potatoes, yams, and apples at a low temperature so that they are firm rather than mushy.

You can use this technique with apples you normally wouldn't cook. You don't lose much of the juice. Sometimes I do this with bananas, also.

I think most people are overcooking food. I prefer most foods to be cooked at a lower temperature and for a shorter period of time.

Category:

Howto & Style

Tags:

• Hufschmid

[MrFredGoldstein]

Tasty