Elasustaviejas
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I dependably have a lot of trouble cooking with yucca because the shape of the root is so variable that it’s difficult to get them cooked evenly. Given how long it takes to boil yuca until it’s edible, and that if it’s uncooked it can be poisonous, it leaves me chomping at the bit waiting for the yuca, or at least the few still-tough stragglers, to be done while I’m ready for the recipe to proceed, most every time I use it.
I just made some Enyucados (Costa Rican fried yucca croquettes) yesterday and had this issue, along with the ends of the roots being so shriveled and rock-hard that they never really cooked at all and I threw them out. It made this recipe extremely frustrating to make and turns me off from using yuca at all.
Any suggestions to make my life easier? https://9apps.ooo/
Edited by 00luyan, 14 November 2022 - 11:27 AM.
I just made some Enyucados (Costa Rican fried yucca croquettes) yesterday and had this issue, along with the ends of the roots being so shriveled and rock-hard that they never really cooked at all and I threw them out. It made this recipe extremely frustrating to make and turns me off from using yuca at all.
Any suggestions to make my life easier? https://9apps.ooo/
Edited by 00luyan, 14 November 2022 - 11:27 AM.