Chayote iskuss is so difficult to cook, I tried air-frying it and ended up just burning all of it, all four of the pieces I had in my fridge. They'll need to be thrown out now, for some reason I still have them preserved in the fridge.
The way to do it, it seems, is like how my mom always did it. Turn into a soup or a curry out of it, mix with water and spices, some lemon and other liquids, and pressure cook the crap out of it for thirty minutes. If it ain't cooked, hit at it for thirty more minutes, and let's see how it survives the pressure of a super-heated high-pressure cooking!
I like the veggie, but what a pain in the butt to process. Should have looked into pressure-cooking right from the start, but at least now I know better. If you don't know how to cook something: pressure and heat till it submits to your forces! Cooking, like war, demands consistence and persistence.
Who would have known...
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