Taro, a versatile root vegetable, is a staple in many cuisines worldwide. This starchy corm, often compared to potatoes, offers a unique nutty and slightly sweet flavor when cooked. Preparing taro safely and effectively for various culinary applications involves understanding its characteristics and employing proper techniques. This guide covers the steps to handle and cut taro.
Safety and Initial Preparation
Taro contains calcium oxalate crystals, which can cause skin irritation, itching, and discomfort if handled raw. These crystals are present in the skin and flesh. To protect your hands, wear gloves (latex or rubber) or coat your hands with cooking oil or vinegar before preparation. Should irritation occur, soaking hands in cold water with white vinegar for a few minutes can provide relief.
Before peeling, thoroughly wash the taro root under cold running water to remove dirt or soil. A small brush can help clean the skin. After washing, pat the taro dry.
Peel using a vegetable peeler for smaller, smoother roots, or a sharp knife for larger, irregular ones. Some find it easier to slice the taro crosswise into 1-inch wedges before peeling. Alternatively, par-boiling the whole taro for about 10 minutes can soften the skin, making it easier to peel once cooled. This also helps neutralize irritants.
Techniques for Cutting Taro
Once peeled, taro can be cut into various shapes depending on recipe requirements. A sharp knife and stable cutting board are essential tools for efficient and safe cutting. Placing a damp towel under the cutting board prevents slipping. Consistent cut sizes are important for even cooking, preventing some pieces from being undercooked while others become mushy.
For stews, curries, or roasting, cubing is common. Cut the peeled taro into thick rounds, then slice into strips, and dice into uniform cubes. When making taro chips or gratins, thin slicing is preferred. This can be achieved using a sharp knife for even slices, or a mandoline slicer for very thin, consistent rounds.
Chunking is suitable for boiling or mashing, where exact uniformity is less critical. Simply cut the root into larger, irregular pieces. For stir-fries or as a garnish, matchstick or julienne cuts may be employed. This involves cutting into thin, short strips. Always maintain a firm grip on the taro and keep your fingers away from the knife blade to prevent accidents.
Storing Cut Taro
Cut taro can quickly discolor due to enzymatic browning, similar to potatoes. To prevent this, submerge cut taro immediately in cold water. Adding salt or lemon juice to the water further prevents browning and reduces excess starch. Soaking for about 15 minutes is often sufficient.
For short-term storage, keep cut taro submerged in cold water in the refrigerator for a few days. Drain the water and replace it daily to maintain freshness.
For longer storage, freezing is effective. Before freezing, blanch peeled, cut taro in boiling water for 1-5 minutes, then immediately transfer to an ice water bath to stop cooking. Pat blanched pieces dry before freezing on a baking sheet until solid. Once solid, transfer to airtight freezer bags or containers. This pre-treatment preserves texture and prevents browning during extended freezer storage, which can last up to six months.