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Home Cooking 5

Ideas for Taro and Which Kind to Buy?

briannajane67 | Nov 16, 201311:41 AM

I recently went to my local asian market to buy a few things. I was planning on buying taro which I had enjoyed sliced and deep fried as part of a delicious batch of veggie tempura.

When I got to the store, I saw some frozen taro. Looked to be peeled and cut. Then there was a giant fresh option without the brown coconut-like covering, and a very small fresh option with the brown covering. Now, having never cooked with it, I realized I had no clue what I was doing and decided to wait to buy some.

So, what kind is best to purchase? Does it differ depending on what you will be using it for?

And what other ways could I use it? I had poi as a child and while tasty, no plans to try to make that. The taro buns look delicious but I also don't have plans to make that as I'd prefer a savory use right now.

Thanks in advance!

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