Re: [CH] taro? now chayote
Brent Thompson (brent@hplbct.hpl.hp.com)
Thu, 25 Apr 2002 10:27:07 -0700
> Chayote is vegetable used in Lousiana, Mexico, Central and South America mostly.
Pretty popular in Philippines, too, I believe.
> One way that we cooked them in Louisiana is by boiling them until
> soft not mushy. (Fork tender)
Be careful, though. As I recall, it has to cook for some time until it
finely gets tender, but then after only a very brief additional period it
becomes mushy -- surprisingly fast. Chayote isn't nearly as nice mushy as
when just tender.
--- Brent