Brilio.net - Cassava is one of the most widely consumed foods in Indonesia. In addition to being easy to get, cassava can also be processed into various delicious foods, from fried cassava, getuk, to kolak. However, not all cassava has good quality. Have you ever bought cassava, but after cooking it, the result is still hard, fibrous, or even bitter? If so, you may have chosen the wrong cassava from the start.
Choosing good cassava is very important so that the processed results are softer, smoother, and not bitter. Poor quality cassava can make dishes less delicious, even difficult to chew. So, how do you choose good cassava so that the results are perfect? Here is a complete guide.
Why is cassava selection important?
Bad cassava not only affects the taste, but also the texture and ease of processing. Some problems that often occur due to improper cassava selection include:
- Remains firm after cooking
Old or less fresh cassava tends to have a harder texture even if it has been boiled for a long time.
- Fibrous and difficult to chew
Cassava with a lot of fiber can make dishes less tasty and difficult to consume.
- Bitter taste
Some types of cassava contain natural compounds that make them taste bitter and potentially dangerous if consumed in large quantities.
To avoid making the wrong choice, you need to recognize the characteristics of good quality cassava.
Characteristics of good quality cassava
Here are some easy ways to recognize good cassava before buying:
1. Pay attention to the outer skin of the cassava
Smooth cassava skin without many black spots indicates that the cassava is still fresh. Avoid cassava with holes or moldy skin because it can indicate pests or rot.
2. Check the color of the cassava stem tip
Fresh cassava has a yellowish-white stem tip. If the stem tip is black or grayish, it is likely that the cassava has been harvested for a long time and can produce a hard texture when cooked.
3. Choose cassava with lots of sap
Fresh cassava usually releases sap when cut. This sap indicates that the water content in the cassava is still high, so it is softer when cooked. Conversely, if there is no sap or it looks dry, it is likely that the cassava is old and fibrous.
4. Make sure the cassava flesh is pure white.
Once peeled, good quality cassava flesh should be pure white. Avoid cassava with a bluish or blackish color because it can indicate a higher content of natural toxins.
5. Choose cassava whose skin is easy to peel.
Good cassava usually has skin that is easy to peel by hand. If the skin is difficult to peel or very hard, it is likely that the cassava is old and not good to eat.
6. Don't choose cassava that is too small and thin.
Cassava that is small or too thin is usually not fully cooked and the texture can be harder after cooking. Choose large and dense cassava for softer results.
7. Test by pressing or splitting the cassava
If possible, try to press or split the end of the cassava a little. Good cassava will feel a little soft and not dry. If it feels hard and dry, the end result will probably be less tender.
How to avoid bitter cassava
Some types of cassava have a fairly strong bitter taste, which comes from the content of cyanogenic glycoside compounds. To avoid choosing the wrong one, do the following steps:
- Choose cassava varieties that are known to be sweet, such as butter cassava or superior cassava varieties that are commonly sold in markets.
- Avoid cassava with a bitter odor. Fresh cassava usually does not have a strong or bitter odor.
- Soak the cassava before cooking. If you end up with cassava that is a little bitter, soak it in water for a few hours before cooking to reduce the bitterness.
Tips for storing cassava to keep it fresh
After selecting good cassava, how to store it is also important to maintain its quality. Here are some storage tips you can try:
- Store in a cool, dry place. Do not put the cassava directly into the refrigerator because it can make the texture hard.
- If you want it to last longer, peel and cut the cassava. Store it in a container of water in the refrigerator to keep it fresh and prevent it from drying out.
- Do not store cassava for too long. Cassava that has been stored for a long time will lose its water content and become harder when cooked.