Snake gourd is a versatile vegetable often used in soups or pickled dishes. When handling this ingredient, it’s important to take precautions to avoid skin irritation. Improper preparation can also lead to a tingling sensation in the mouth and on the tongue for those who consume it. To eliminate these irritants, follow these methods.
Why Does Snake Gourd Cause Irritation During Preparation and Consumption?
Snake gourd contains calcium oxalate crystals, which are tiny, needle-like structures. When these crystals come into contact with skin or the mucous membranes in the mouth, they can cause itching, burning, and mild irritation. If the vegetable is not prepared properly, residual calcium oxalate can leave a tingling sensation in the throat and mouth.
Methods for Preparing Snake Gourd
You can avoid the irritating mouth sensation caused by snake gourd by employing simple preparation techniques using readily available kitchen ingredients.
- Wear gloves when handling snake gourd to prevent skin irritation. This will keep the calcium oxalate crystals from coming into contact with your skin, avoiding any itching or burning sensation.
- Soak the snake gourd in salt: After peeling and cutting the snake gourd into bite-sized pieces, rub it with 1-2 teaspoons of salt. Then, add water and soak the vegetable for about 15 minutes. The salt and water will dissolve and wash away the irritating calcium oxalate crystals. Rinse the snake gourd thoroughly with clean water several times to remove both the salt and any remaining irritants.
Once cleaned, squeeze out the excess water and let the snake gourd air dry before cooking.
- Blanching: Another method to remove calcium oxalate is by blanching the snake gourd in boiling water. After cleaning and cutting the vegetable, quickly dip it into a pot of boiling water for about a minute. Then, immediately plunge the snake gourd into a bowl of ice water to retain its crisp texture. Be careful not to over-blanch, as this can make the vegetable mushy.
Blanching will destroy the calcium oxalate crystals, eliminating their irritating effects.
- Soaking in Vinegar or Lemon Juice: The acid in vinegar or lemon juice can neutralize calcium oxalate, preventing any irritation. After peeling and cutting the snake gourd, prepare a diluted solution of vinegar or lemon juice in a bowl. Soak the vegetable in this mixture for about 10 minutes, then rinse thoroughly with water to remove the vinegar or lemon scent.
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