Jicama

froggyx6 · 12-11-2012, 05:14 PM

Does it ever soften while cooking? I have some simmering in some SF Apple Cider and it's still crispy but has awesome flavor. I'm going to let it cook for a while and see what happens.

KCSoccer · 12-12-2012, 05:08 AM

I recently read somewhere (sorry, don't remember where, so can't give credit) to freeze the jicama overnight then thaw. This softens it, probably due to water expanding when freezing - this breaks down cell structure. Be sure to cut the jicama in the desired shapes (slices, grated, etc.) before freezing.

I'm going to try this for "apple" pie one of these days real soon!

ergowoman · 12-12-2012, 08:01 AM

Freezing is a great idea! It might make it work for many applications.

Jakelilydad · 12-13-2012, 10:34 PM

Quote:

Originally Posted by froggyx6

Does it ever soften while cooking? I have some simmering in some SF Apple Cider and it's still crispy but has awesome flavor. I'm going to let it cook for a while and see what happens.

Where do you find SF Apple Cider? I have looked everywhere, and can't find it. Do you have a brand name?

Also, it sounds like your jicama would make a great base for a fruit crisp!

Soobee · 12-14-2012, 04:54 AM

in my store, the cider mix is with coffee, tea, and cocoa mixes.

froggyx6 · 12-14-2012, 07:25 AM

I cooked it for several hours and it's still as crispy as an apple. I'll try freezing some and see if that works but I think it's going to be best left raw.

watcher513 · 12-16-2012, 01:54 AM

Quote:

Originally Posted by Jakelilydad

Where do you find SF Apple Cider? I have looked everywhere, and can't find it. Do you have a brand name?

Also, it sounds like your jicama would make a great base for a fruit crisp!

Alpine is a brand. Comes in a box of 10 packets I believe. Someone does that, cooks chayote in SF apple cider mixture, and makes apple desserts. Sorry, I can't remember who exactly.

froggyx6 · 12-16-2012, 02:55 PM

The jicama didn't soften at all. I think the chayote would work better. Also...the SF Alpine cider has 4 carbs per serving. That's a little too high for me. I'd rather try the SF apple drink from Walmart to see if that works.

12-11-2012, 05:14 PM	#1
froggyx6 Senior LCF Member Join Date: Jan 2002 Location: NW Florida Posts: 703 Gallery: froggyx6	Jicama Does it ever soften while cooking? I have some simmering in some SF Apple Cider and it's still crispy but has awesome flavor. I'm going to let it cook for a while and see what happens.

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12-12-2012, 05:08 AM	#2
KCSoccer Senior LCF Member Join Date: Oct 2011 Location: Kansas City Posts: 136 Gallery: KCSoccer Stats: maintenance Start Date: August 2010	I recently read somewhere (sorry, don't remember where, so can't give credit) to freeze the jicama overnight then thaw. This softens it, probably due to water expanding when freezing - this breaks down cell structure. Be sure to cut the jicama in the desired shapes (slices, grated, etc.) before freezing. I'm going to try this for "apple" pie one of these days real soon!

12-12-2012, 08:01 AM	#3
ergowoman Junior LCF Member Join Date: Aug 2010 Posts: 17 Gallery: ergowoman	Freezing is a great idea! It might make it work for many applications.

12-14-2012, 04:54 AM	#5
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,889 Gallery: Soobee WOE: Atkins Start Date: September 2000	in my store, the cider mix is with coffee, tea, and cocoa mixes.

12-14-2012, 07:25 AM	#6
froggyx6 Senior LCF Member Join Date: Jan 2002 Location: NW Florida Posts: 703 Gallery: froggyx6	I cooked it for several hours and it's still as crispy as an apple. I'll try freezing some and see if that works but I think it's going to be best left raw.

12-16-2012, 02:55 PM	#8
froggyx6 Senior LCF Member Join Date: Jan 2002 Location: NW Florida Posts: 703 Gallery: froggyx6	The jicama didn't soften at all. I think the chayote would work better. Also...the SF Alpine cider has 4 carbs per serving. That's a little too high for me. I'd rather try the SF apple drink from Walmart to see if that works.