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What does the quicklime do? Does it change the texture of the squash?
It creates an outer "skin" that keeps the candied cubes firm and whole, and has a rather interesting texture, that contrasts with the creamier inside. Without the quicklime you end with a spreadable jam instead.
That's really interesting! I wonder if there are any savory applications.
Bavarian soft pretzels. It is what gives the dark color and firmness to the exterior.
It gelatinizes the surface starch, and by raising the pH level it lowers the temperture at which Maillard reactions occur.
Bagels are similar but generally use baking soda instead for the bath. It is less alkaline.
Someone else mentioned nixtamalizing corn. But that actually serves quite a few purposes. Still savory though.
None that I'm aware of, but I guess that the same process could be theoretically used for vegs before roasting or deep-frying them? For example, potato fries.
Speaking on fries, deep-fried yucca is delicious and probably exotic for the OP. Easy, but a bit laborious, as you need to boil them before deep-frying. "Recipe":