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Kumara

Posted by marylew 
Kumara
August 10, 2016 11:26AM
I have been quite disappointed lately with the kumara that I have cooked.They look fine on the outside but when cooked they are black inside.Is there any way to tell from the outside skin if they won't be right inside? I have perhaps bought them on special so does the supermarket know that there is a problem with them do you think? Kumara is my favorite vegetable so this is quite off putting for me and a waste of money.Has any other member struck them?



Edited 1 time(s). Last edit at 08/10/2016 11:27AM by marylew.
Re: Kumara
August 10, 2016 11:51AM
Marylew couldn't find any reason, but they did say not to store in the fridge, or it may be reactive pans. Sorry not able to be anymore helpful, someone else may have the answer.
Re: Kumara
August 10, 2016 01:00PM
So annoying for you, marylew. On special or not, they shouldn't be like that. I would certainly mention it to the store from where you purchased them. I know about not storing them in the fridge. If you still have some cut a raw one and see if there is any blackness inside.
I know this link is in relation to potatoes but I wonder whether the same could apply to kumara.

[ths.gardenweb.com]
Re: Kumara
August 10, 2016 11:23PM
Marylew I wonder if you are experiencing black as in 'black', or rather a grey colouring? I remember years ago, some boiled kumara which came out greyish. I think it may have been caused by using the non-stainless steele saucepan of those days. I have also read where a stainless steele knife should be used.

The other possibility (if it is the grey colouring) reading from this Thesis from Massey University about kumara processing if you scroll down to the “Abstract” and you will read about a reaction after cooking of certain compounds which change the texture and colour of the kumara. [www.google.co.nz]
Just a thought!
Regards,
Dawn.



Edited 1 time(s). Last edit at 08/10/2016 11:27PM by Dawn.
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