Why Your Viandas ROT Before You Cook Them (The Puerto Rican Way)

The viandas that go bad in the kitchen were usually already lost before they reached the drawer. Dona Carmen walks through the routine nobody writes down: how to pick sound roots at the market with the thumb, the eyes and the nose, why they come out of the plastic the day they arrive, and the cool dark corner where the patient ones rest for weeks. This episode covers the whole routine in order. It covers sorting at the market, the first day home, the corner the viandas actually want, the patient name, the quietly molding yautia, the batata that needs its curing week, the yuca that is always on a clock, the refrigerator boundary, the weekly warning signs, and the order to cook them in. In this video: 1.Checking viandas at the market 2.The first-day sort and the plastic rule 3.The cool dark corner setup 4.Name, yautia, batata and yuca: each root rule 5.The refrigerator boundary 6.Weekly warning signs 7.The order to cook them in Which vianda gives you the most trouble in your kitchen: the name that sprouts, the yuca that waits for no one, or the yautia that molds quietly?