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 ôter le premier point de mon adresse de courriel.