FoodReference.com (since 1999)

COOKING TIPS AND HINTS SECTION

 

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   COOKING_TIPS   |   Videos   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals and Events

Cooking and Kitchen Tips and Hints, Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

See also: Articles & Trivia

 

philodendron250

FREE MAGAZINES
and other Publications

An extensive selection of free magazines and other publications

CASSAVA

See also: Yucca Root Article;   Cassava Facts & Trivia

Cassava root

Cassava root is a long potato-like vegetable with a rough bark.  (Also known as Manioc and Yuca Root or Yucca Root). 

Tapioca and cassareep (the boiled down and spiced juice) are products of cassava.

The white interior of cassava is firmer than potatoes and has high starch content. Fresh cassava has thick, dark brown skin that resembles a tree's bark. Fresh cassava is available year round. Look for firm blemish free tubers. Store whole cassava as you would potatoes, in a cool, dark, dry place for up to one week. Peeled cassava covered with water and refrigerated or wrapped tightly and frozen for several months.

Cassava can easily be substituted for potatoes in soups and stews and it contains a high amount of vitamin C and carbohydrates. It is also a good source of dietary fiber and contains approximately 120 calories per 1 cup serving.

Add cassava with potatoes and other vegetables into beef, chicken, or vegetable-based soups and stews.
 

 

COOKING TIPS

  Cabbage to Cheesecake   |   Cabbage   |   Cactus   |   Caffeine   |   Cakes   |   Cans, Shelf Life   |   Cantaloupe   |   Capers   |   Capon   |   Carambola or Star Fruit   |   Caraway Seeds   |   Cardamom   |  Cardoon   |   Carnation   |   Carob   |   Carp   |   Carrots   |   Carrot Cake   |   Casaba Melon   |   Cashew Nut   |   Cassava   |   Cassia   |   Catsup   |   Cauliflower   |   Caviar   |   Cayenne   |   Celeriac   |   Celery   |   Celery Seed   |   Chanterelle Mushrooms   |   Chateau Potatoes   |   Cheddar Cheese   |   Cheese   |   Cheese, Pasteurized Process   |   Cheesecake Tips  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages