"Harlan Messinger" > wrote in message
...
> I'm confused. In the past, I've read that yuca (cassava, manioc)
> contains toxins that need to be removed before the tuber can be eaten.
> Recently I've been testing some yuca-based recipes, and the first
> several I tried involved grating or pulverizing them and letting them
> drain. But other recipes involve no draining at all. I've followed one
> of them, with no ill effects. And then it occurred to me: what about
> when yuca is served in chunks in restaurants? If toxins need to be
> drained, how would they even do that? Maybe the toxins are really a
> non-concern. Can any of you enlighten me?
>
> --
> Harlan Messinger
> Remove the first dot from my e-mail address.
> Veuillez ๔ter le premier point de mon adresse de courriel
Sure, there are two species of the Yuca. The black Yuca has poisonous roots
and shouldn't be used without a lot of experience. There are some South
American cooks that work with it. Fortunately, you won't find black Yuca in
a U.S. supermarket. There you will find the standard brown Yuca which has
nothing toxic at all about it. It's really easy to buy and use. Just be
sure the Yuca you buy is as hard as a rock and that the interior is pure
white. It has a fairly short shelf life so you need to buy it and use it
fresh.
I generally slice it, peel it and then steam it for about 15 minutes. It is
not chewable if not cooked enough and gets mushy if overcooked. You'll get
the hang of it quickly. I usually serve it with a Cuban style mojo criollo
which is nothing more than a quick sauce made from olive oil, citrus (I mix
orange juice and lime since I can't find the relatively sour Cuban oranges
in my part of the country), garlic and some annatto or cumin and a little
salt. Yuca can substitute for potato in many recipes. I've served Yuca
mashed and I've baked it, grilled it and broiled it. Have some fun and
experiment with this ancient and versatile tuber. Good cooking.
Fred
The Good Gourmet
http://www.thegoodgourmet.com