chuo

Barclay, "'Seiban Kondo' no monogatari: chuo sanmyaku odan ni inochi o kaketa Nihonjin no shoden."

Archive 2008-11-01 Michael Turton 2008

The tubers may be made into chuo (see Potato-Processing), called 'lingli' in the Cusco region, in which form they may be left for several months.

Chapter 34 1987

The product has a long storage life - it has been reported that chuo was found in 1925 in perfect condition in pre-lnca tombs.

Chapter 25 1987

Analyses of raw potato, chuo blanco and chuo negro from the same potato stock (on a dry weight basis) have been reported as:

Chapter 25 1987

When chuo negro is required the trampled tubers are then dried in the sun for about 2 weeks, yielding a black or dark brown product with a strong flavour.

Chapter 25 1987

Many of the Andean subspecies of potato are bitter and virtually uneatable when fresh, and the loss of sap by trampling and washing (chuo blanco) removes a substantial proportion of the bitter glycoalkaloids, though chuo negro still requires soaking for 1-2 days before cooking to render it palatable.

Chapter 25 1987

The critical features, common to both processes, are the freezing of the tubers to allow release of the cell sap on thawing, and skillful trampling to press out the liquid and, in the case of chuo blanco, removal of the skins without destroying the integrity of the tubers.

Chapter 25 1987

Two types of chuo are made, chuo blanco (white chuo) and chuo negro (black chuo).

Chapter 25 1987

Both types of chuo are consumed whole, broken into small pieces, or pounded into flour and used in soups and stews.

Chapter 25 1987

Shou Kuai Le Break-up Happily Album: 恋爱的力量Lian Ai De Li Liang The Power of Love 我無法幫妳預言wo wu fa bang ni yu yan (I can't help you predict) 求委曲全有沒有用wei qu qiu chuen you mei you yong (No matter how humble, it's no use) 可是我多麼不捨ke shi wo duo mo bu she (But I can't bear) 朋友愛的那麼苦痛peng you ai de na mo ku tong (Friends loving with so much pain) 愛可以不問對錯ai ke yi bu wen dui chuo

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