Dry goguma
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- This topic has 2 replies, 2 voices, and was last updated 2 years, 4 months ago by c__go.
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- November 26, 2021 at 3:03 am #95356c__goParticipant
I’ve got a sweet potato question that’s been perplexing me for a few years now. I buy the oriental sweet potato at a local H Mart in Dallas. For years I’ve bought them, sometimes even by the case and roasted them in the oven. They would come out so creamy and soft and were awesome cold.
The last 2-3 years they come out dry (see photo) and it’s been maddeningly consistent. I get like 1 out of 50 that comes out creamy.
I can’t figure out if this is old stock, a storage issue, or a different variety.
Do you have any insight into what might be happen? I want my creamy, caramel-y sweet sweet potatoes 🍠 back. - November 27, 2021 at 4:21 am #95362sanneParticipant
Maybe it’s your oven – do you have similar issues with other dishes?
Our previous oven suddenly changed its temperature, maybe the temperature sensor was defect. It had an offset of 50 °C then…If that’s not the case: Try soaking the sweet potatoes in water for a few hours before roasting. And lightly brushing them with oil.
Or roast them for a shorter time and/or at lower temperature.
Or in an oven-proof dish with a lid and just a little bit of water. - November 27, 2021 at 6:37 am #95363c__goParticipant
Thanks for the response, Sanne. I had two come out perfect yesterday. And my red garnet sweet potatoes come out perfect every time. So it’s not the oven. And I can do them at 300°, 350°, 425°, and even used to be able to do the smaller ones at 500°.
It’s so frustrating because the goguma are my favorite but it’s barely worth buying them anymore. I wonder if buying at a different grocery chain might help…
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