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Discoloring yams https://cookaholics.org/viewtopic.php?f=12&t=56 |
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Author: | easy bake [ Mon Dec 29, 2008 9:12 pm ] |
Post subject: | Discoloring yams |
I peeled some yams today, cut them into large chunks, coated them in oo, s&p, and put them in a parchment lined LC baker in a 350 oven. By the time they came out of the oven, about half the chunks were discolored with dark splotches, sort of mottled looking. I threw some chunks out that were really bad, and scraped it off of others. About 3/4 of them had no discoloration at all. As usual, I poured some melted butter/maple syrup over them, then served. The few with visible spots left tasted fine. What is causing this? Can I prevent it in the future? Are they ok to eat? Should I be leaving the peels on for baking - I've done them this way before and they did not discolor. It looked like mold, which is the reason it sort of bothered me. Thanks for any comments. Lynn |
Author: | TheFuzzy [ Fri Jan 09, 2009 11:39 pm ] |
Post subject: | Re: Discoloring yams |
Lynn, Clearly, nobody has a clue what to do about this. I certainly don't. I've gotten discoloration on sweet potatoes before, mostly due to using aluminum bakeware. Doesn't seem to be any way to remove it. |
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