Colocasia (arbi): peel before or after storing? Find out the best practice to maintain its freshness and make it easier to handle when you're ready to cook.
1 Answer
It's generally best to refrigerate colocasia unpeeled to help retain moisture and prevent it from drying out. Peel it just before cooking for optimal texture and flavor.
Detailed Explanation:
Colocasia, also known as taro root, is a starchy vegetable that can dry out quickly if not stored properly. The skin acts as a natural barrier, protecting the flesh from dehydration. When you peel colocasia, you remove this protective layer, exposing the flesh to the dry environment of the refrigerator. This can lead to a loss of moisture, resulting in a tougher, less flavorful vegetable.
To properly store colocasia, follow these steps:
Do not wash the colocasia before storing. Excess moisture can promote spoilage.
Place the unpeeled colocasia in a paper bag or wrap it loosely in newspaper.
Store the bag in the vegetable crisper drawer of your refrigerator.
Use the colocasia within a week for best quality.
Peel the colocasia just before you plan to cook it. This will help ensure that it retains its moisture and flavor.
Pro Tip:
Always wear gloves when peeling colocasia, as the raw root contains calcium oxalate crystals that can irritate the skin. Soaking the peeled colocasia in water for about 30 minutes before cooking can also help reduce the oxalate content.