VERY INTERESTING, I HAVE NEVER HAD IT. I MUST TRY IT.
@davidbaxter4910
24 күн бұрын
ABSOLUTEMENT.
@davidbaxter4910
24 күн бұрын
YESS...
@evelynsoriano2145
3 жыл бұрын
Jicama has electrolytes/minerals good for hydration especially for those who sweat a lot. We, Filipinos, love to dip it in vinegar with a little rock salt. . . It will taste sweeter when sprinkled with a little rock salt like any other fruit. 🧅🍊🍍🥭🍋🍓
@lizmosso
4 жыл бұрын
It's ok if she isn't pronouncing it right. Her video is very informative 😊 Jicama has always been one of favorite vegetables. I usually eat it with lemon, tajin and salsa Valentina 🤤
@CookingCompanionTV
4 жыл бұрын
Tajin? Tell me more about this!
@themexicansensation2698
4 жыл бұрын
@@CookingCompanionTV Tajin is a chili powder that us Mexicans put on almost everything and I mean everything. lmao
@newfoundlandscenery3568
Жыл бұрын
I just bought one,and thanks to you I like it. Great video
@CookingCompanionTV
Жыл бұрын
Hi! Thank you!! Thrilled to hear I could help!
@evelynsoriano2145
3 жыл бұрын
I use jicama to prepare Fresh Lumpia (like egg roll but the veggie fillings are uncooked). . . As a chef, I cook my own version of lumpia wrapper & unlike the commercial ones, I add beaten egg & matcha to the wrapper batter to augment the vitamins, minerals & antioxidants. After wrapping the veggies, I pour sweet & sour sauce with raw crushed garlic & sprinkle ground peanuts or walnuts on top of the sauce. Voila! Instant recipe for everyone. You can wrap any raw vegs and ubod you want (julienne cut) and put (whole leaf) raw romaine lettuce as a base or bedding of the vegs b4 wrapping in a crepe-sized lumpia wrapper. It's a whole meal by itself, with all the macro & micronutrients we need. 🥚🥞🥕🫑🥬🧅
@CookingCompanionTV
3 жыл бұрын
That sounds beautiful!
@evelynsoriano2145
3 жыл бұрын
Jicama is endemic in Mexico, Philippines & other Tropical countries. It's harvest time is during dry season (summer),🌞 when we need it most to rehydrate. It prevents heatstroke.
@oliviaavilt167
3 жыл бұрын
i live in one part of mexico and the jicama its from mexico it taste super sweet and nice
@CookingCompanionTV
3 жыл бұрын
I agree! Sweet for sure
@MrGoldarr
4 жыл бұрын
Personally I think it tastes like a raw potato and apple put together.I love it with Mexican chili powder and lime.
@CookingCompanionTV
4 жыл бұрын
There’s a lot of apple similarities, for sure. The texture is like raw potato to me. Lime Juice is so great with it.
@myspacer85
11 ай бұрын
I’ve always used a peeler but most everyone I see on here uses a knife. What’s the big difference?
@CookingCompanionTV
11 ай бұрын
Mine was covered in wax so my peeler couldn’t make it through.
@Hellonurse613
4 сағат бұрын
I think the difference is that they never tried the peeler and prefer throwing away some of the good white flesh with their knife? You’re right, use your peeler!!
@ohjacque
4 ай бұрын
Thank you! This was very helpful I was going to put my cut and peeled jicama in water to store like I would celery or carrots but now because of the video I don’t have to! I thought it would turn brown Thanks again
@CookingCompanionTV
4 ай бұрын
Oh cool!!! Yeah surprisingly it doesn’t need much to store well
@irishguy13
7 жыл бұрын
I agree. Jicama is great raw, but I am impressed by how similar it is to water chestnut in stir fry. Okay, yes, it's not as pretty, but it's also not as expensive as those little cans. But another drawback to using jicama is preserving it, which I don't know how to do. Maybe pickling it? Anyway, I like your videos. Your knowledge, skills and presence are really super.
@CookingCompanionTV
7 жыл бұрын
+irishguy13 thank you so much! I will definitely look into preserving it. I want to get more into pickling and fermenting, in general. Great point about the cost effectiveness of jicama vs water chestnuts.
@karladominguez6816
6 жыл бұрын
irishguy13 It is so good I am obsessed with it
@finallyfriday.
3 жыл бұрын
Taaaasty. My favorite eatery in Tampa serves this and its "good living".
@Janie77-2
2 жыл бұрын
Which is healthier raw or cooked?
@juanruvalcaba1823
2 жыл бұрын
Jicama with tajin, lime and salt 🤤
@CookingCompanionTV
2 жыл бұрын
I have to find tajin and try this
@MrSirAussie
7 жыл бұрын
Wow! a unique and a very interesting find............no one has ever heard about this here in Australia....thanks though for the recipe....Cheers
@CookingCompanionTV
7 жыл бұрын
+Googlie Googlinkty well that's a shame because it's pretty great!
@MrSirAussie
7 жыл бұрын
ok..send me some here, please....may be the Aussie quarantine laws would not allow them here...yum lol
@CookingCompanionTV
7 жыл бұрын
+Googlie Googlinkty I think quarantine laws are a major factor!
@rbr1984
5 жыл бұрын
@@MrSirAussiethey're difficult to find fresh but have found some at the local Asian supermarket. Have also seen frozen imports from Thailand.
@hcr32slider
3 жыл бұрын
I just bought some in Brisbane today.
@Novembersongbird
4 жыл бұрын
Does it need to be cooked before using it in a breakfast smoothie???
@CookingCompanionTV
4 жыл бұрын
Interesting question! No, I would use it raw, like an apple or pear.
@Novembersongbird
4 жыл бұрын
@@CookingCompanionTV thank you.
@emh8861
4 жыл бұрын
Much tastier raw than a potato and not as hard!
@ceciliem1811
6 жыл бұрын
Thank you Jenna! What excellent advice! Your posting is awesome!! 👍👍
@CookingCompanionTV
6 жыл бұрын
Thank you!
@evelynsoriano2145
3 жыл бұрын
I use jicama to sweeten my smoothies and shakes.🥤
@CookingCompanionTV
3 жыл бұрын
Oo! Is that with other fruit or does it work with green smoothies?
@pjtookie244
5 жыл бұрын
As a kid in elementary they've always had them cut like french fries. After 15 years trying to figure out what they are. I thought it was asian pear all this time. Lol
@CookingCompanionTV
5 жыл бұрын
Oh my gosh you made a great guess! They are so much like pears!
@pjtookie244
5 жыл бұрын
@@CookingCompanionTV I always eye ball the Jicamas at my local market. The barrel is always full like no one buys them. I am sure it's one of the customers biggest request to keep them stocked. I so can't wait to start bulking for them. I'll be snacking them on hummus with carrots, and celery.
@izzym009
5 жыл бұрын
@@pjtookie244 g
@hellzxking
6 ай бұрын
This is going to be lengthy, but apparently these can be very bad for you if eaten wrong so I just copy pasted a bunch of stuff I found since there's not much mentioned here "It's not very pretty, so I'm not showing it." With respect, nobody clicked on this video to see something pretty, and even if they did, they would be been dissapointed. The whole point of watching this was to find out what to do with them and how to go about it. Sure you can eat it raw or cooked, but you also should only eat the root vegetable. The rest is poisonous. Here's a little info I found on them, since she avoided everything relative to the thing other than its name and how she prefers to slice them..... It is not advisable for people to eat the outer peels of jicama as it contains a highly toxic compound. A word of warning about inulin: Some people are sensitive to inulin, which can cause painful gas or bloating as it's digested. To reduce this uncomfortable side effect, soak the peeled and sliced jicama in water for an hour before eating it raw, or before cooking. Boiling will also reduce the inulin content of jicama. It is essential that the tubers remain dry; store unwrapped at cool room temperatures, or in the refrigerator, free from moisture, for 2 to 3 weeks. Once cut, cover tightly with plastic wrap, and store refrigerated for up to one week. Each pound of jicama yields about 3 cups chopped or shredded vegetable. Jicama is a globe-shaped root vegetable with papery, golden-brown skin and a starchy white interior. It's the root of a plant that produces beans similar to lima beans. However, the beans of the jicama plant are toxic ( 1 , 2 ). Originally grown in Mexico, jicama eventually spread to the Philippines and Asia. While it's safe to eat the jicama bulb root, the vines and beans contain a natural insecticide called rotenone that's toxic to humans when eaten in large amounts. Consuming even small amounts of rotenone may increase your risk of Parkinson's disease, according to one study Rotenone is an odorless, colorless, crystalline isoflavone used as a broad-spectrum insecticide, piscicide, and pesticide. It occurs naturally in the seeds and stems of several plants, such as the jicama vine, and in the roots of several other members of the Fabaceae. The skin of jicama is tough and will make you sick if you eat much. The peel has rotenone in it, and rotenone is toxic. The above-ground parts of the jicama plant also contain this toxin Avoid shriveled or moldy Jicama. Decay; internal brown discoloration: These are indications of chill injury. Jicama contains huge fiber content and so excessive consumption leads to digestive disorders like constipation and stomach ache. It is not advisable for people to eat the outer peels of jicama as it contains a highly toxic compound. Jicama skin contains rotenone which is used as a pesticide, insecticide, and as a nonselective fish poison. In humans it's moderately toxic, may cause stomach upset or over longer period, some damage to peripheral nervous system. If you notice any odd symptoms, contact the poison control centre, but… To refrigerate: Store whole and unpeeled for up to two weeks. Once peeled, store in an airtight container covered with water and eat within 3 days. To freeze: Peel and cut jicama as desired Spread pieces out in a single layer on a baking sheet. Roast for 15 to 20 minutes. Sauteed or stir-fried: In a sauté pan, cook peeled and matchstick-cut jicama sticks over medium 3 to 4 minutes. (Or add to a stir-fry in the last few minutes of cooking.)
@keepers7768
7 жыл бұрын
Great little video
@CookingCompanionTV
7 жыл бұрын
+PrepperslikeTea thanks!
@LittlePieceOfHeaven.65
4 ай бұрын
You could kill an elephant with that knife 😂
@CookingCompanionTV
4 ай бұрын
It’s so much fun splitting giants root vegetables and squash and such!
@Raysmobileonsite
Жыл бұрын
My mother is from Mexico and it's NOT pronounced "hee KA ma". The emphasis is on the first syllable .. "HEE ka ma". My mom and grandma used to dice it up with orange slices, and coat with chili powder, lemon or lime juice, and salt. It's an amazing refreshing salad and very healthful.
@Hellonurse613
4 сағат бұрын
A vegetable peeler works perfectly 🤦🏻♀️and it only removes the thin layer instead of all the extra you threw away using the knife
@CookingCompanionTV
4 сағат бұрын
@@Hellonurse613 wow what kind of peeler do you have that cuts through all that wax?!
@CatT1987
5 жыл бұрын
You're pronouncing the word wrong. The true pronunciation is hee-kuh-muh. with the accent on the "hee".
@CookingCompanionTV
5 жыл бұрын
Yes, we covered that in earlier comments.
@CatT1987
4 жыл бұрын
@@taliamusk433 I was perfectly relaxed and I don't recall asking you for your opinion.
@LittleMissVigor
5 жыл бұрын
It's pronounced "JI ca ma", not "ji CA ma".
@crhzie8138
4 жыл бұрын
Damn colonizers 🤦🏾♀️
@lryuzaki1192
3 жыл бұрын
LittleMissVigor as a Latina it's grating asf to my ears. I despise anglicised words especially long vowels. They make the original word sound hideous-sounding. Mango is another one mahn-goh not mein-goh.
@Nixy_on_paz
Жыл бұрын
What??? Just put tajin and lemon (the green one) and that is all you need. It is Hee-ka-ma not He-kaa-ma
@hilaryfitzsimmons8305
4 жыл бұрын
👍
@TrudyMiller-w5h
Ай бұрын
Pronunciation: hi·kuh·muh
@jupitertheargentinetegu
6 жыл бұрын
You aren't pronouncing it right
@CookingCompanionTV
6 жыл бұрын
You aren’t helpful
@ecomornings
6 жыл бұрын
That's not nice Jenna! She is helpful. Your mispronunciation is distracting. Jícama, Pachyrhizus erosus, commonly known as jicama, Mexican yam bean, or Mexican turnip. The stress is on the first syllable, not the second. In Mexico, we also serve them with chili and limes. Besides that, your video is good and informative.
@CookingCompanionTV
6 жыл бұрын
It isn’t helpful bc she didn’t give any indication of how it should be. Just that it’s wrong. Also, the whole point of the video is to introduce it to folks that want to try something new. Chastising someone for trying something new before they even know how to pronounce it is a bit elitist. And no wonder people don’t want to stick their necks out and be adventurous when they get “shamed” for not being perfect. My channel is a safe place for mistakes, especially mine. My goal is to make cooking approachable and that means mispronouncing, mismeasuring, miscalculating....and loving the end result anyway.
@jupitertheargentinetegu
6 жыл бұрын
Good for you. Embrace new foods and new cultures, and don't bother to find out how to pronounce things before pretending to be an expert on them. The end result of you giving a rude reply to my initial comment is making yourself look bad, so enjoy those end results. This is certainly the only video my "elitist" self will have watched from your channel.
@CookingCompanionTV
6 жыл бұрын
Look, if you intended to be helpful, why not give an indication of the correct pronunciation? If you really intended a positive “teachable” moment, why leave it as just the negative comment.
@missmonica0876
7 ай бұрын
It is Pronounced...He- kah-mah... With the accent on the first syllable...not how she was Pronouncing it.
@xXxKingjonxXx
2 жыл бұрын
Do not eat the skin
@CookingCompanionTV
2 жыл бұрын
Did you learn that the hard way?
@xXxKingjonxXx
2 жыл бұрын
@@CookingCompanionTV I'm going to find out.
@CookingCompanionTV
2 жыл бұрын
@@xXxKingjonxXx hahahaha oh no!
@nathalieboullion8072
4 жыл бұрын
Really. ! This woman is not even cooking. Says 2 things about a vegetable she can not even pronounce correctly ! We don’t even know if they are her hands! Please continue to stay home and do nothing!
@CookingCompanionTV
4 жыл бұрын
Nathalie Boullion I am at home!
@kimberlysommerville1658
3 жыл бұрын
I have never heard jicama pronounced like that??
@CookingCompanionTV
3 жыл бұрын
I went to a grocery store to look for one once and they were like “GEEkuhmuh?!”
@Emerson-jx3lj
3 жыл бұрын
Good video, but the accent is on the first syllable. Heek am mah
@digdug8
2 жыл бұрын
You'd best look up the pronunciation of "jicama" LOL.
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