Do you have a stock of cassava at home and how confused are you? These complex carbohydrate-rich tubers can be transformed into many variations of varied and non-boring menus, such as getuk, thiwul, donuts, cassava cheese, cassava ribbon, etc.
Unfortunately, it turns out that the treatment of cassava is not as easy as it seems. Because cassava contains several compounds that can turn into poisons if not treated or cooked properly.
I present here the steps to take to treat cassava, which is a good thing.
- Leave cassava first
Once the cassava tubers are removed from the soil, you can no longer treat them directly. Preferably leave the cassava first for 1-2 days. In fact, for the type of cassava that tends to be bitter, you should leave it at least a week.
It is expected that the toxic content of cassava may evaporate. This will help you avoid the risk of poisoning. But those of you who buy it directly on the market, whether it’s traditional markets or supermarkets, don’t have to worry anymore. This means that the cassava purchased is ready to be processed.
- Peel the cassava skin
The cassava skin has a fairly thick layer, but easy to peel. To make peeling easier, cut the cassava into several parts, then shave some of it and peel it in the desired direction until all the skin is released.
Preferably use a sharp, rust-proof knife. This knife is made of anti-bacterial ceramics. So the guarantee to make your food more hygienic. In addition, the grip is comfortable with a non-slip rubber material. A set of knives includes a peeler, a chef’s knife, a bread knife, a fruit knife, a multipurpose knife and an iris knife.
- Clean cassava properly
Even if it has been left for a while, the poison contained in cassava is still present. Well, to get around this problem, you have to cut the cassava into smaller parts, then wash it with running water until it is completely clean and free of soil.
In addition, after washing, you should soak the cassava in clean water for a few moments. The immersion function is to “attract” the poison using water. After soaking, wash the cassava with running water to make sure it is truly safe for consumption.
- Boil cassava first
To make the cassava softer, you can boil it before treating it. Add cassava when the water has boiled and wait until the cassava is half cooked. Try not to boil too much so that the cassava is not too soft later. Unless you really intend to make cassava turned into mashed potatoes.
By following the above advice, it is guaranteed that you can treat cassava in a safer and healthier way. Now you can serve a variety of delicious preparations from cassava without fear of being intoxicated. So what do you want to turn into your cassava today?
Four healthy ways to process cassava and sweet potato
Cassava and sweet potatoes are a healthier source of carbohydrates as a substitute for rice or rice. These two carbohydrate sources have a higher fibre content and a lower glycemic index than rice.
However, in order to obtain the nutrients of cassava and sweet potato more optimally, you need to treat them correctly and healthily. Vemale will provide the right advice on how to turn cassava and sweet potatoes into delicious and healthy products for daily consumption.
Healthiest with steam
Steaming involves cooking with boiling water steam. Because food does not come into direct contact with water, it will not contain many nutrients. Moreover, even if it takes longer, this cooking method maintains the color, original taste and nutrition of the food.
- Add ingredients when the water in the pan is boiling. Thus, cassava and sweet potatoes can cook evenly and simultaneously.
- If the water is less felt, also add boiling water. Do not add cold water as the temperature will drop sharply, which will affect the maturation and cooking process.
- Leave enough distance between food ingredients for the steam to rise optimally, so that it effectively ripens cassava and sweet potatoes.
- Cover the steamer well so that the steam does not come out and do not open the lid often so that the cassava and yams are perfectly cooked.
- So that the steam points on the lid do not wet the steamed food, “wrap” the lid with a thin cloth and cover the dish well.
Quickly eaten with baked goods
Baking is considered the healthiest because it shortens cooking time, so food nutrition can be maintained optimally. The principle of cooking is to dry the food and ripen it in a flat oven. The temperature used depends on the type of food to cook.
- Preheat the oven to a temperature that is the same as cooking food
- To cook sweet potatoes, especially Cilembu, you don’t have to peel the skin, in order to preserve nutrients. Peel it when it is cooked and will be eaten.
- Place food in a heatproof grilled dish on the central oven rack so that the heat in the oven ripens the food evenly.
More exciting with engraving
It is a method of cooking food directly on hot coals. Burning can use direct fire, charcoal, coconut shells and an iron to burn food.
Tips for burning:
- First burn the charcoal in a barbecue or in a regular roasting tool to become charcoal. Because placing food on an unheated iron can make it stick and burn.
- If you use coal, heat it properly. Once the coal is formed, move it to the oven and kipasi so that the embers continue to ignite.
- Do not pour oil on embers to speed up heating. This can cause a dangerous explosive effect.
- The cooked material is cooked without peeling it. Peel when it’s served.
- Turn cassava and sweet potatoes frequently to burn to cook evenly without burning them.
Softer with boiled
Boiling is an easy, fast and safe way to cook healthily. Combine the ingredients with the boiling technique consists of cooking by incorporating the processed food ingredients into a saucepan filled with boiling liquid. This method makes cassava and sweet potatoes quickly tender.
The boiling process has another advantage: it allows fast food ingredients to absorb seasonings. If you want to make garlic cassava, boil it by adding chopped garlic to the cooking water. When the cassava is half-cooked, salt up to 1 teaspoon.
- Before boiling, wash cassava and sweet potatoes.
- Choose a closed dish that best matches the size and shape of the food, so as to minimize the amount of liquid used.
- Bring the liquid used to a boil first, then enter the food ingredients. This is so that the colour and nutrition of food ingredients are not damaged and mature quickly. If before boiling water has been included, the cooking water will last longer. Because the pan must “contain” two ingredients: a liquid material and a solid material. Vitamin proteins and all kinds of nutrients can also be found in water.
- Use enough liquid, provided the food is immersed in boiled water. Too much liquid will dissolve more nutrients from boiled foods.