For the sake of quality control, all items in a batch should have same appearances. Any with properties that differ from the norm will be deemed as reject. Imposition strictness depends on purpose.
I was peeling cassava. Size did not matter as long as it’s young, not woody and white in appearance. I discarded one piece, it had several root attachments, hard too peel and might be too hard to eat. There was no yellowish cassava. Based from my experience, yellowish color is sign of too old crop, more than years. Its texture is hard, too hard to eat.
I rejected this cassava too. It has brown to black varicose like veins on surface and deep down the flesh. Perhaps it is a crop disease. No pictures found on net. Do you know what it is?
Note: The narrow spiral incision around is a knife made cut. I stored it in refrigerator for more than 12 hours before taking pictures. The spiral cut got wider after refrigeration.
From the article, “The Old and New Cornick Story“, cornick or corn nuts are prepared by soaking corn for three days, changing water everyday, rinse drying and then frying. It said that water soaking is done to restore the original kernel size that was loss after drying.
There was a hint of the required maturity, matured corns with dry husk at the time of harvest. Matured corns are removed from cobs and dried before selling to market. However, it is not stated that young corns are not fit for making cornicks.
Note: I am referring to young corn for boiling and merienda purposes. Those which are sold on side streets and public markets.
First trial. Raw young corn was not available at the moment, I used boiled young corn instead. Removed them manually from cobs using bare fingers. Then deep fried in oil over medium heat for about three minutes.
Corns turned golden brown. Some popped causing the burst of hot oil droplets. Kernels became crunchy but half empty. Eating it was not enjoyable.
Young corn lacks starch and cannot be used for making cornick. I will continue this when other materials became available.
I did a banana chip making demo. The director took a sample, ate it and commented,”the banana chips tasted like raw bananas, mapakla pa“. Of course it did, it was made of green bananas. As stated in my previous note, “Using Raw Bananas and Artificial Flavors for Banana Chips“, ripe bananas are not fit for chip making. Artificial banana flavor is used to mask the raw taste.
Well, the following changed my belief.
Mom gave me ripe Saba bananas yesterday. I set aside two pieces for my little crazy thing. The rest went to boiling water the next day, as nilagang saging.
I removed the banana peels. Cut off and ate both ends. Sliced thinly, about 1-2 mm thick. Then fried the slices in oil over very low flame for ten minutes. This method is from the idea of “How to Make Cassava Fries“, cook the slices before browning occurs.
The browning started from center and edges. Getting wider and wider until the ten minutes time frame. It was not crunchy while in oil and immediately after removal. It became crispy after two minutes of cooling.
Crunchy dark brown banana chips with a bitter sweet taste and unpleasing appearance.
I thought I could make french fries from cassava. I tried and succeeded.
The following procedure is different from this french fries recipe. I removed the pesky fry-freeze-fry method.
Here it goes…
1) Wash cassava to remove adhering dirt and soil.
2) Cut off both ends. Peel off the skin by making a narrow spiral incision and prying if off slowly with a sharp knife.
3) Again, wash and rinse well.
4) Cut to desired sizes. The shape and length similar to french fries. Do this carefully, cassava is much harder than potatoes. Use a sharp and sturdy knife.
5) Fry in oil over very low heat for about ten minutes. Two minutes fry over high flame will result to crunchy outside but raw inside. Ten minutes fry over low heat results to crunchy outside and dry soft inner. Adjust the heat so that surface turns golden brown after about ten minutes.
6) Place in strainer or clean towel to drain off excess oil.
Serve the cassava fries immediately. It absorbs moisture quickly and turns soft.
Every ginger harvest season. He is cleaning gingers by removing the extra stalks, mother ginger, adhering soils and dirt. Soil removal is facilitated by soaking in water for about ten minutes and brushing with an old soft toothbrush. Rinse dry and sorted.
Mother ginger is the rhizome inserted underground which will produce new rhizomes after few months. It is harder, more fibrous, more flavorful and has longer shelf life. Aka inahing luya. See “Inahing Luya and Other Ginger Maturities“. Usually sold for a hefty price and never planted a second time.
Reject gingers are not sold to market, stored in extra ordinary storage instead. Stored on ground beside the house. Under shade but able to get enough water for growth when raining. Intended for own and relative’s use. Anyone in need may get one or two small rhizomes for free.
Not the ideal storage place obviously. However, it provides one great benefit. All unused rhizomes have the chance for growth and development. New rhizomes are being produce while they are on storage.
The ideal storage should be a cool dry place free of soil, water, insects and animals.