A food item that is mostly ignored but is a very big part of cuisine the world over are root tubers. While potatoes and sweet potatoes hog all the limelight in this section for their variety and versatility others go largely unnoticed. One such root tuber is yuca also known as cassava. This unassuming vegetable is just as versatile as it’s contemporaries and is employed in many cooking methods including fried, baked, boiled and even in cakes. You’d be forgiven for cooking more than you can eat in one sitting. If you’ve ever wondered how to store cooked yuca you’re in the right place. First, let us get to know yuca.
Contents
What Is Yuca?
Yuca is a shrub plant that has a starchy root tuber that is cultivated worldwide as a food source. Yuca is the Spanish name but around the world, it is more commonly known by the name cassava. It goes by the scientific name Manihot esculenta and is a member of the Euphorbia family which groups herbs and shrubs including castor, Chinese tallow, jatropha and para rubber trees. The root tuber of yuca is conical or cylindrical in shape and they possess a thick and waxy outer skin that is usually some shade of brown. This skin on the root tuber is potentially poisonous as it contains cyanogenic glycosides, which can result in fatal cyanide poisoning. It is recommended first to not consume yuca raw and to remove the skin before cooking. The tubers grow to as long as 30 centimetres. The inner flesh is cooked, baked, fried and even processed into flour. When you have extra cooked yuca what are the options and methods for storing it?
Preparing Yuca
A lot about the way you store your cooked yuca will depend on how the cooked yuca was prepared in the first place. Yuca is very similar to the Irish potato in terms of its qualities and cooking methods. The flesh when raw is starchy and has a crunchy texture close to an apple. Like potatoes, yuca is very starchy and this means that as they cook in a method like boiling they absorb a lot of moisture. Yuca can be boiled, steamed, baked or fried and consumed by itself or mashed and added to other recipes. Starchy tubers like this tend to lose moisture in storage such as refrigeration.
Storing Cooked Yuca In The Refrigerator
You’ll be pleased to know you can safely store cooked yuca in the refrigerator for up to 1 week. The way you will store it and the mileage you will get out of it will depend on the way the yuca was initially cooked. For boiled yuca, all you need is an airtight plastic container. Anything from freezer bags to Tupperware will do. Just make sure to place your cooked yuca in the refrigerator within two hours of removing from a heat source. Your boiled yuca will store safely in the refrigerator for 1 week. If your yuca is pan-fried, deep-fried or baked you will have to take a different approach to store it in the refrigerator. You will need a baking sheet or ceramic dish on which you will place parchment paper. Place your yuca on top of the parchment paper. Then cover the baking sheet or ceramic plate with cling wrap. It is not necessary to make it airtight but it must have no obvious gaps for air to leave the wrapping. This method will prevent the cooked yuca from weeping or sweating while in the fridge, the slow loss of moisture through the pores. If your cooked yuca is added into another recipe then it is best to follow the storage directions for the recipe in question.
Storing Cooked Yuca In The Freezer
If you want to store your cooked yuca for more than 1 week you can turn to the deep freezer. Storing cooked yuca in the deep freezer has rules that are slightly different from refrigerating cooked yuca to allow you to get the best results. There’s a catch here, freezing yuca works best with boiled yuca and with any other preparation method you’re unlikely to get great results. For your boiled yuca you will be at an advantage if you have access to a quick freezer which will help you in preserving it in its best quality. You will need to wrap your cooked yuca in aluminium foil or cling wrap. It doesn’t matter which one you choose to use just try to get all-round coverage. It is advisable to wrap your cooked yuca in serving sizes, this will give you the advantage of being able to remove the yuca you need from the freezer without thawing and refreezing the other yuca as this is not recommended. Place your wrapped yuca in a heavy-duty resealable freezer bag and place this in the quick freezer if you have access to one then transfer to the regular freezer. If you do not have a quick freezer, place in your freezer straight away. When thawing yuca it is best to do so in the refrigerator overnight before using it. Cooked yuca will easily store for 3 months in the freezer without losing texture or quality.
How To Tell If Yuca Has Gone Bad
With cooked yuca, you will apply the same rules that you apply with other starchy root tubers like potatoes and sweet potatoes to see if it has gone bad. If your cooked yuca is frozen best to wait until it has fully thawed to check. The first sign that cooked yuca might have gone bad is discolouration of the cooked yuca. This is easier to see if yuca is boiled or cooked without pigmentation. Dark spots or bruises are what to look out for. If the yuca has a slimy film developing on its surface it is likely gone bad. Finally, any smell of fermentation or bitterness will confirm that you should throw the yuca out.
You can store your cooked yuca in the refrigerator where it will keep for up to one week provided all precautions are taken. You can also freeze your cooked yuca and this will store for up to 3 months.
