Question 1

How to neutralize the itchiness of taro root?

Accepted Answer

The itchiness associated with taro root is caused by calcium oxalate crystals. Cooking the taro root thoroughly breaks down these crystals, hence it's important to ensure it is fully cooked whether you're boiling, roasting, baking or frying it. Using gloves while handling raw taro root can also prevent skin irritation.

Question 2

Can you eat taro root raw?

Accepted Answer

No, eating raw taro root is not recommended due to the presence of calcium oxalate crystals which can be irritating to the skin and mouth. Taro root should always be fully cooked.

Question 3

What does taro root taste like?

Accepted Answer

When cooked, taro takes on a starchy, slightly sweet flavor with a texture similar to potato. It's kind of nutty and has an earthy undertone.

Question 4

What are some ways I can use taro root in my cooking?

Accepted Answer

Taro root is versatile and can be used in a variety of dishes. It can be cubed and roasted, boiled and mashed, or sliced and fried for a tasty alternative to traditional potato dishes. Taro can also be used in soups, stews, and even desserts.

Question 5

Is it necessary to peel taro root before cooking?

Accepted Answer

Yes, the tough outer skin of taro root should be removed before cooking, as it's not easy to digest. Always remember to use gloves as the raw taro can irritate your skin.

Question 6

Are taro leaves edible?

Accepted Answer

Yes, taro leaves are edible and highly nutritious, but like the root, they must be cooked thoroughly to eliminate the oxalic acid they contain.

Question 7

Can I use taro root in a sweet dish?

Accepted Answer

Absolutely! In many Asian cuisines, taro is often used to make sweet dishes, such as cakes, pastries, ice cream, and bubble tea. Its subtly sweet, nutty flavor works well in these desserts.

Question 8

Can taro root be substituted for potatoes?

Accepted Answer

Yes, taro root and potatoes have similar textures and can often be used interchangeably in recipes. The flavor of taro is a bit more complex and nutty than potatoes.

Question 9

Does taro root needs to be soaked before cooking?

Accepted Answer

This depends on the recipe and personal preference. Some people soak taro to reduce its slight sliminess and others do it to remove some of the itchiness. However, cooking it thoroughly is ultimately what neutralizes the itchiness.

Question 10

Is taro root healthy?

Accepted Answer

Yes, taro root is quite nutritious. It's a good source of dietary fiber and contains several vitamins and minerals, including vitamin E, B6, and C, magnesium, and potassium. It's also high in resistant starch, which is beneficial for gut health.

Question 11

When does taro root expire?

Accepted Answer

Taro root, when unopened and stored in a cool, dark, and dry area, can last for about 2 weeks. However, if it's refrigerated, it can prolong for up to a month. Once it has been peeled or cut, it's necessary to consume it within a week. Leftovers of cooked taro root should ideally be consumed within 2-3 days. Lastly, when it comes to frozen taro root, which isn't a common practice, it can last up to 10-12 months if stored properly in a freezer.

Question 12

How do you tell if taro root is bad?

Accepted Answer

Telling if taro root has gone bad is quite straightforward. The first indication is its texture. Healthy taro root has a firm texture, so, if it's becoming soft or mushy, it might be going bad. Also, you should look for mold or discoloration on its skin. If there's any visible mold or if the skin appears darker and splotchy, then the taro root is likely spoiled. Another sign of a rotten taro root is a foul or rotten smell. Healthy taro root should have a light, earthy scent. If it's starting to smell bad, it's time to toss it out.

Question 13

Tips for storing taro root to extend shelf life

Accepted Answer

• Always store taro root in a cool, dark, and dry place, such as a pantry or cupboard.

• If you've cut or peeled the taro root but don't plan to use it immediately, you can keep it in an airtight container in the fridge to extend its life for up to a week.

• You can also freeze taro root, although it's not a common practice. Simply peel, cut it into required pieces, blanch in boiling water, drain well, and pack them in freezer bags.

• It's always a good idea to buy taro root closer to when you plan to use it to ensure its freshness.

• If you're storing cut taro root in the fridge, try to place it in the crisper drawer where it's less likely to get too cold.

Question 14

Analysis of taro root

Accepted Answer

Cooking with taro root can be an exciting culinary adventure, given its versatility and distinctive taste. A common issue people face while handling taro is skin irritation due to the presence of calcium oxalate crystals, so always wear gloves when peeling or cutting raw taro. Another common mistake is undercooking it, as it needs to be fully cooked to nullify the effect of calcium oxalate. When it comes to getting the most out of taro, try using it as a substitute for potato in various dishes - it can be fried, boiled, baked or roasted. Moreover, don't just limit it to main courses; taro is commonly used in a variety of desserts, especially in Asian cuisines.

A little-known fact about taro root is that its leaves are also edible and highly nutritious when cooked properly. They are often used in stews and soups for added flavor and nutrients.

Taro Root

THE APP

RECIPES

PRODUCTS

THE COMPANY

PRIVACY

|

terms