Place the yuca, 3 quarts water, and salt in a 4-quart saucepan and bring to a boil over high heat. Reduce the heat to medium and cook at a gentle boil until either fork-tender (Paraguayan style), about 25 minutes, or very tender (Cuban style), 30 to 40 minutes.
Drain, quickly removing the spindles, and serve at once; or keep warm in the cooking water over very low heat until ready to serve. Douse with a table sauce if you wish, and serve piping hot.
Cook's Note: Follow this procedure in any recipe that calls for boiled yuca, allowing about 4 cups of water per pound of trimmed yuca. The beautiful buttery texture becomes congealed if the yuca is allowed to cool or even chill. This is a plus for certain applications, like pan-frying. Boiled yuca should be allowed to cool at room temperature or in the refrigerator before frying.Storing: Leftover boiled yuca will keep well in the refrigerator for about 1 week. If you will be pan-frying or deep-frying the yuca, place on a baking sheet lined with parchment paper and cover loosely with plastic wrap, to prevent weeping.
