What textural characteristic experienced in raw ulluco, sometimes described as slimy or gummy, significantly reduces or disappears entirely upon cooking?
Answer
Mucilaginous quality
When ulluco is consumed raw, it often presents a crisp texture, similar to a radish. However, some raw varieties exhibit a distinctly gummy or slimy mouthfeel. This specific property is referred to as a mucilaginous quality. A significant advantage during cooking is that this undesirable slimy characteristic diminishes substantially or vanishes completely once the tuber is heated. While the texture softens upon cooking, many varieties still manage to retain a satisfying, pleasant crunch, contrasting with the raw mucilaginous state.
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