Latest issue of 'Cooking Light' mentions a side of baked taro chips,
but no recipe/technique. I understand potatoes, sweet potatoes, and
now taro can be used for baked chips. Does anyone have any experience
doing this? I don't want a recipe so much as a technique proven by
experience. I tried a recipe some time ago, and ended up with either
soggy and undercooked, or burnt and sticking chips. Any hints?

"Frogleg" > wrote in message
...
> Latest issue of 'Cooking Light' mentions a side of baked taro chips,
> but no recipe/technique. I understand potatoes, sweet potatoes, and
> now taro can be used for baked chips. Does anyone have any experience
> doing this? I don't want a recipe so much as a technique proven by
> experience. I tried a recipe some time ago, and ended up with either
> soggy and undercooked, or burnt and sticking chips. Any hints?

I've not seen it, but am wondering if "Cook's Illustrated" might have some
techniques for you.
By the way, I've noticed Saveur magazines/yearly books in Borders. Is there
any comparison between Cooks & Illustrated that readers of both can tell me?
I've only bought the last few books of Cooks Illustrated.
Dee

"Dee Randall" > writes:

> By the way, I've noticed Saveur magazines/yearly books in Borders. Is there
> any comparison between Cooks & Illustrated that readers of both can tell me?
> I've only bought the last few books of Cooks Illustrated.

Saveur is a combination cooking magazine and travelogue. It often has
very good recipes from exotic places, but it doesn't go into a lot of
detail on the recipes. Cook's has less exotic fair, but they go into
exhaustive detail about techniques and how to optimize the recipe. I
subscribe to both.

--
Alan Shutko > - I am the rocks.
Keep your boss's boss off your boss's back.

"Alan Shutko" > wrote in message
...
> "Dee Randall" > writes:
>
>> By the way, I've noticed Saveur magazines/yearly books in Borders. Is
>> there
>> any comparison between Cooks & Illustrated that readers of both can tell
>> me?
>> I've only bought the last few books of Cooks Illustrated.
>
> Saveur is a combination cooking magazine and travelogue. It often has
> very good recipes from exotic places, but it doesn't go into a lot of
> detail on the recipes. Cook's has less exotic fair, but they go into
> exhaustive detail about techniques and how to optimize the recipe. I
> subscribe to both.
>
Lucky you. I was tempted to buy the yearly editions, but couldn't make up
my mind they all looked so good. May just yet get one of them.
Thanks for your input.
Dee