||[Jul. 26th, 2008|09:37 pm]
|||||again with the air conditioner||]|
I strongly suspect that this recipe for Kale Crisps, which I clipped from the Isthmus last year and decided to try today, is not supposed to turn out an oily black color. The recipe says to bake 10-15 min. at 425-450; I took them out after 7:30 at ~435 and they were carbonized. I would suspect an overactive oven, except that I have a thermometer in there for exactly that reason. I would suspect a bad bunch of kale, except that it was gorgeous raw, and the rest of the bunch (which I cooked up in my usual way: parboil, drain, sautee in olive oil with salt/pepper) tastes yummy. That leaves me suspecting some kind of typo in the recipe.
The texture is neat (light and crunchy, dissolves in your mouth), but the flavor is...well...a little like I suspect eating cigarrettes would taste. Is kale related to tobacco? Or do leaves just taste a lot the same when they're burnt?
So, I've put kale on the shopping list again, and will try another time, maybe only cooking at 420 degrees for 5 min. or similar. In the meantime, I'm off to enjoy my sauteed kale.