Gail, and others with Cuban cooking expertise...a question about yuca

[mandarin2j]

My favorite Cuban restaurant serves yuca frita as a side dish & it's yummy...soft textured & on the sweet side.

Both times I've tried making it, it smells like paste & has the consistency of--I don't know what--dried slices of uncooked potato or something. I can only find frozen cassava at the local Mexican grocery. I usually boil it until it's soft when I poke it with a fork, like potatoes for potato salad. Inevitably, though, it stinks like wallpaper paste & turns into little translucent white hockey pucks in the pan. What should I be doing? :confused:

[Gail]

Know what? I don't much like yuca, so I never make it. Let's pass this one on to Vanessa (or maybe there's a lurker out here who knows about it.) If all else fails, I'll check one of my books for you.

[jazzyjas]

I usually buy my Yuca fresh (Freida carries it -- does your grocery get any of her tropical products? maybe you could special order). But I peel and slice it in thin sticks, simmer uncovered for 30 minutes, drain. melt a touch of butter, lime juice and cilantro, red pepper, salt and pepper in the pan. Toss with cooked yuca and enjoy!!

[Vanessa]

HI. I don't get good yuca here in Maryland at least not nearby. But yuca is hard to peel once peeled here is yuca fries with ajo which you might enjoy...
You must not overcook yuca as it will get this off taste. You also don't want it turn too mushy.

4 large garlic cloves, peeled and chopped 1 sprig fresh thyme 1/2 cup sunflower or other vegetable oil
3 pounds yuca (cassava) 2 guarts water combined with 1 tablespoon salt 1 cup corn oil

Combine the garlic, thyme, and oil. Set aside. Peel the yuca and cut it in "steak fry" 3x1/2x1/2-inch strips. Boil the salted water in a large soup pot, add the yuca, and cook for 30 minutes. Do not overcook; the yuca should have a firm texture. Drain and pat dry with paper towels. Heat the oil in a heavy skillet. Saute the yuca until golden brown. Drain on paper towels. Arrange the strips on a platter, and pour the garlic oil over the "fries."

[mandarin2j]

Thanks, gals. I'll try cutting it up before I boil it & watch out that I don't boil it too long. I have yet to find a Mexican/Latino grocery that carries fresh produce, but I'll keep searching. Maybe frozen yuca is just gross to start with. This would make sense, actually, considering how I feel about most frozen veggies.

-Amanda