What are the best tips for POI production?
POI is a starch basic meal, which usually occurs in several countries and regions, including the Polynesian islands such as the US State of Hawaii. It is a pounded mash of the Taro plant root ( Kolokasia esculenta ), which is proliferated in a wet pond or field. There are some very important considerations for the processing of raw root, including cooking sufficiently to neutralize its toxins. If it is purchased and packed, there are many ways to prepare and consume it, traditional and uniquely modern. The root and bulb are not eaten. Underground swelling on its stem base, the store of plant nutrients, is called a Corm. This part is harvested and the plant is allowed to continue the growth of new leaf shoots.
The plants are cooked with a pinch of soda to baking to distribute its insoluble and toxic crystals of calcium oxalate, then a pounder of a strong paste with mortar and thickness. This is very difficult to work and traditionally requires two people to reach one pound,While others are constantly folding and deepening as a dough. The water is added to check the required consistency.
Poi seems to be one of those foods that people love or hate. With a delicate fresh flavor, the walnut sweet potato is slightly resembled. Its color is initially light pink, but quickly oxidizes brown in light. The texture is the texture of the slimy paste. After it is made, its starch quickly fermented sugar and then on alcohol for a still slightly acidic taste, so it must be consumed relatively quickly.
traditionally it was a daily clamp, popularly consumed mixed with milk and sugar. To slow its acidic fermentation, it should be stored in a cold dark cabinet. When it is held in a container in the refrigerator, it is a recomped to pour a thin layer of water at the top. It also works to prevent dehydration and stiffening of the starch mixture. Smooth and strongly creamy is hisSignature texture.
The best way to store POI is freezing. You want to melt, it is still good to cover it with a layer of water. It can also be deliberately dehydrated for storage and reconstructed with hot water. Traditionally, the POI was the basis, the center of the plate, but the more modern kitchen treats them as a side dish or as a starch ingredient in breads and desserts. It is nutritious and healthy, but it is also natural laxatives and excessive consumption usually avoids.
Whether for Italian pizzas or Japanese rice cakes, adding some POI to the dough produces wetter, chewing and slightly acidic bread. Part of its creamy texture, its neutral taste and ease of digestion remains a daily clip and a base as a baby nutrition. Alternatively, it can be used as a replacement for dairy cream or yogurt. It is also used as a thickening starch for stew, soups and puddings.