Food is Cynful: Sweet Koky's Yam Chips

About the Cyn

As I have added more and more recipe's to this blog I've realized that these are such sweet tender memories for me. Just as a photograph or childhood story will bring back memories, food floods me with tons of remembrances of happy times in the past! From family dinners and times with friends to Grandma making toast in the frying pan, food has brought about a way to record my family history. Food has always been and remains a huge part of our gatherings and I feel so very blessed to be able to share my memories and such terrific recipe's with my family and anyone out there who has a few minutes to spare. It is my hope that someday my children and grandchildren will prepare these recipe's and know they were special to someone!

Cynful Explanations

Al dente – An Italian expression applied in all western kitchens to pasta cooked just until enough resistance is left in it to be felt “by the tooth.” Fresh pasta can never by cooked al dente as it is too soft. The expression is also applied to vegetables that have been cooked crisp by steaming, boiling, or stir-frying.
Baste – To moisten food during cooking with pan drippings, sauce, or other liquid. Basting prevents foods from drying out.
Bias-cut - To slice food at a steep angle increasing the surface area, makes a thinner cut easier and looks better.
Butterfly- To split a food (such as shrimp) down the center, cutting almost but not completely through. The two halves are then opened flat to resemble a butterfly shape.
Caramelize – The flavor of many foods, including vegetables, meats, and seafood, is often enhanced by a gentle browning that caramelizes natural sugars and other compounds and intensifies their flavor. Meats for stews, for example, are usually browned to caramelize juices that if not caramelized are much less flavorful. Chopped vegetables, especially aromatic ones such as carrots and onions, are often caramelized—sometimes with cubes of meat—in a small amount of fat before liquid is added to enhance the flavor of soups, stews, and sauces.
Dice – To cut into cubes (unlike chopping, which cuts foods into irregular pieces).
Dredge – To coat a food with flour, any finely crumbled ingredient, or, in pastry, with fine sugar.
Egg wash – A mixture of egg or egg white, oil, and water brushed over floured items, which are then deep-fried or pan-fried in clarified butter or oil.
Fold – To incorporate an egg-white foam into an egg yolk foam or a flour batter without deflating it so that it retains its full leavening power.
Julienne – To cut into long thin matchstick size strips.
Marinade – A mixture of ingredients used to flavor and moisten foods. May be liquid of dry. Liquid marinades are usually acidic based and dry marinades are usually salt based.
Mince – To chop very fine.
Piping - To force a food (typically frosting or whipped cream) through a pastry tip to use as a decoration or garnish, or to shape dough, such as that for éclairs.
Poach – To cook completely submerged in barely simmering liquid.
Puree – To work or strain foods until they are completely smooth.
Ramekin – A small, ovenproof dish, usually ceramic.
Render - To melt animal fat over low heat so that it separates from any connective pieces of tissue, which, during rendering, turn brown and crisp.
Resting – Roasted meats should not be served straight out of the over, but should be allowed to rest in a warm place for 20 to 30 minutes, loosely covered with aluminum foil. (The foil keeps the meat warm; loose wrapping ensures that the outside of the meat doesn’t steam and lose its crispness.) Resting allows the meat to relax so the juices become redistributed in the meat and aren’t squeezed out onto the platter during carving.
Sauté – To cook over high heat in a small amount of fat in a sauté pan or skillet.
Scald – To heat milk just below the boiling point. Or, to immerse a vegetable or fruit in boiling water in order to remove its skin easily.
Sear – To brown the surface of pieces of meats and or fish by submitting them to intense initial heat.
Simmer – To maintain the temperature of a liquid just below boiling.
Steam – To cook in steam by suspending foods over (not in) boiling water, in a covered pot or steamer.
Stew – A cooking method nearly identical to braising but generally involving smaller pieces of meat, and hence a shorter cooking time. Also, the dish prepared by using this method of preparation.
Stir-fry – Chinese technique of cooking think slivers of meat, shellfish, and vegetables in hot oil.
Sweat – To cook foods over gentle heat, usually covered or partly covered, until they release their moisture. Vegetables, meats, and seafood are often sweated when making soups, stews, and sauces so that the foods release their juices into the pan and surrounding liquid. Sweating is the opposite of sautéing.
Tempura – A Japanese method of cooking vegetables and shellfish. They are coated with a light cornstarch batter and deep-fried.
Wok – A round-bottomed pan, usually made of rolled steel, used for virtually all Chinese cooking methods.
Zest – The thin, brightly colored outer part of the rind of citrus fruits. The oils make it ideal for use as a flavoring. Remove the zest with a grater, citrus zester, or vegetable peeler. Be careful to remove only the colored layer, not the bitter-white pith beneath it.

These Sweet Yam Chips are brought to you by

Mrs. Carmen (Koky) Bermudez. I walked past her home one day and this incredible smell was emanating out her windows. I had to knock and find out what it was. When I asked her what that smell was she looked at me like I was asking the silliest question in the world and said, "It's just some chips."(Like duh, what's the big deal?) Really though it's not just chips. These are sweet and salty and are like a fun appetizer rather than a fried after thought. The beautiful thing about making these is that it's sooo easy, so without further adieu, here's the directions Carmen gave to me...

1-2 Medium size straight as possible yams
2 cups vegetable oil
salt and pepper to taste

In a shallow pan suitable for frying, heat 2 cups or about 1/3 of you pan full of vegetable oil to medium high. Peel the outside of the yams with a vegetable peeler then slice as thin and evenly as possible. I used my Kitchen Aid slicer attachment for this to make the slices even. The reason for even slices is so that everything cooks at the same pace. Once the yams are sliced, check the oil. Take a small piece of yam and put it into the pan. If it starts to bubble then your oil is ready. Depending on the size of your pan gently drop the slices into the oil until about 3/4 of the top of your pan is filled. DO NOT OVER CROWD YOUR PAN! There are two reasons for this. If the pan is too crowded the oil will bubble over the top rim of your pan and start a fire and second if it is to0 crowded you loose tons of heat and you will have soggy chips. FYI when you put your slices into the pan it will make the oil bubble. Now ,it is time to take the chips out when you see they have started to darken in color. Don't wait until they are too dark because then they taste burnt. Once they are out of the pan spread them out over a layer of paper towels or a layer of paper sacks and sprinkle on the salt and pepper. You might want to go easy the the seasoning for the first batch. Soon you will be able to see my favorite part of the cooking process. When you very first put the slices in the bubbles get all orange. It's a really cool thing to see! Thanks for this recipe Koky, we've used it a few times!

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