tapioca, part 4

On Sat 05 Nov 2005 06:24:49p, Brian Christiansen wrote in rec.food.cooking:

Quoted message said:

Last night, I did a little session with my dad on
making tapioca pudding. He did not get any
pictures on his hike, so we put that part of our
little session off. The recipe he uses is in the
Fannie Farmer cookbook. There are lots of
variations: chocolate, coonut, coffee (I don't
really like coffee, so I think I will skip that
one), and butterscotch (sweetened with brown
sugar, looks really good). I tried my hand at
making it today, and it is now cooling in the
refrigerator

When my mom, dad, and I were eating the tapioca we
made at my little tapioca making session, my mom
mentioned that my sister (who is a real fussy
eater) does not like tapioca because it is
"lumpy." I don't know if I would describe it as
"lumpy," but that texture is a big part of why I
like it.

Brian Christiansen.

Yes, that's definitely the charm of tapioca pudding. My favorites are the
chocolate and butterscotch.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Brian Christiansen said:

Last night, I did a little session with my dad on
making tapioca pudding. He did not get any
pictures on his hike, so we put that part of our
little session off. The recipe he uses is in the
Fannie Farmer cookbook. There are lots of
variations: chocolate, coonut, coffee (I don't
really like coffee, so I think I will skip that
one), and butterscotch (sweetened with brown
sugar, looks really good). I tried my hand at
making it today, and it is now cooling in the
refrigerator

When my mom, dad, and I were eating the tapioca we
made at my little tapioca making session, my mom
mentioned that my sister (who is a real fussy
eater) does not like tapioca because it is
"lumpy." I don't know if I would describe it as
"lumpy," but that texture is a big part of why I
like it.

Brian Christiansen.

Me too, it tastes like real food. I don't care for any of the whipped
"mashed" potato methods for that reason.

On Sun 06 Nov 2005 05:50:27a, George wrote in rec.food.cooking:

Quoted message said:

Brian Christiansen said:

Last night, I did a little session with my dad on
making tapioca pudding. He did not get any
pictures on his hike, so we put that part of our
little session off. The recipe he uses is in the
Fannie Farmer cookbook. There are lots of
variations: chocolate, coonut, coffee (I don't
really like coffee, so I think I will skip that
one), and butterscotch (sweetened with brown
sugar, looks really good). I tried my hand at
making it today, and it is now cooling in the refrigerator

When my mom, dad, and I were eating the tapioca we
made at my little tapioca making session, my mom
mentioned that my sister (who is a real fussy
eater) does not like tapioca because it is
"lumpy." I don't know if I would describe it as
"lumpy," but that texture is a big part of why I
like it.

Brian Christiansen.

Me too, it tastes like real food. I don't care for any of the whipped
"mashed" potato methods for that reason.

I like mashed potatoes either lumpy or smooth, but not fluffed up and
filled with air.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

: > Last night, I did a little session with my dad on
: > making tapioca pudding. He did not get any
: > pictures on his hike, so we put that part of our
: > little session off. The recipe he uses is in the
: > Fannie Farmer cookbook. There are lots of
: > variations: chocolate, coonut, coffee (I don't
: > really like coffee, so I think I will skip that
: > one), and butterscotch (sweetened with brown
: > sugar, looks really good). I tried my hand at
: > making it today, and it is now cooling in the
: > refrigerator
: >
: > When my mom, dad, and I were eating the tapioca we
: > made at my little tapioca making session, my mom
: > mentioned that my sister (who is a real fussy
: > eater) does not like tapioca because it is
: > "lumpy." I don't know if I would describe it as
: > "lumpy," but that texture is a big part of why I
: > like it.
: >
: > Brian Christiansen.
: >

: Yes, that's definitely the charm of tapioca pudding. My favorites are the
: chocolate and butterscotch.

Sometimes I add a few drops of Almond extract once the pudding has finished
cooking - yum....

Brian Christiansen said:

Last night, I did a little session with my dad on
making tapioca pudding. He did not get any
pictures on his hike, so we put that part of our
little session off. The recipe he uses is in the
Fannie Farmer cookbook. There are lots of
variations: chocolate, coonut, coffee (I don't
really like coffee, so I think I will skip that
one), and butterscotch (sweetened with brown
sugar, looks really good). I tried my hand at
making it today, and it is now cooling in the
refrigerator

When my mom, dad, and I were eating the tapioca we
made at my little tapioca making session, my mom
mentioned that my sister (who is a real fussy
eater) does not like tapioca because it is
"lumpy." I don't know if I would describe it as
"lumpy," but that texture is a big part of why I
like it.

Which type of tapioca pudding you talking... any pinhead can prepare
instant, which of course is nothing like from scratch pearl tapioca.

Sheldon

Brian Christiansen said:

Last night, I did a little session with my dad on
making tapioca pudding. He did not get any
pictures on his hike, so we put that part of our
little session off. The recipe he uses is in the
Fannie Farmer cookbook. There are lots of
variations: chocolate, coonut, coffee (I don't
really like coffee, so I think I will skip that
one), and butterscotch (sweetened with brown
sugar, looks really good). I tried my hand at
making it today, and it is now cooling in the
refrigerator

When my mom, dad, and I were eating the tapioca we
made at my little tapioca making session, my mom
mentioned that my sister (who is a real fussy
eater) does not like tapioca because it is
"lumpy." I don't know if I would describe it as
"lumpy," but that texture is a big part of why I
like it.

All this talk about tapioca, and cooler temperatures, has
inspired me to make some of this old comfort food. I made a
batch of it last week with minute tapioca because I didn't
have time to soak the real thing. It was pretty good, but
last night I got my act together to soak some pearl tapioca.
After dinner I put in it a bowl and covered it with water,
adding extra water to account for expansion. Late this
morning I scalded some milk, put it in the top of a double
boiler, added the drained tapioca and let it cook while I
went out to split some firewood. I came back in an hour,
tempered two beaten eggs with the hot mixture, added the
sugar and egg to the pot and cooked it on direct heat for
five minutes, took it off and stirred in the vanilla.

I had to wait for it to cool off a bit before sampling. It
takes a lot longer, but it is well worth the effort to make
the real Fish Eyes and Glue.

Quoted message said:

Quoted message said:

I'll try some tapioca starch.

I actually have some. I don't know what I'm doing wrong if, as claimed,
"most use corn starch".....because I get a cloudy look to it.

Quoted message said:

If it's cloudy, it hasn't been cooked. When corn starch gelatinizes, it
becomes fully transparent. It sounds more like a technique issue than
what thickener you're using.

Close but no prizes for anyone on this one, you've missed the main
point.... there is corn starch (maize) and corn starch (wheat). Most
corn starch sold is made from wheat and unless it states on the packet
(maize) then you're using the wrong one.

Arrowroot would be fine for the quick Wok cooking.... anything that
requires more than 10 minutes will find that it just as quickly
reverts to water.

<Ramset> wrote in message news:[email hidden]...

Quoted message said:

Quoted message said:

Quoted message said:

I'll try some tapioca starch.

I actually have some. I don't know what I'm doing wrong if, as claimed,
"most use corn starch".....because I get a cloudy look to it.

Quoted message said:

If it's cloudy, it hasn't been cooked. When corn starch gelatinizes, it
becomes fully transparent. It sounds more like a technique issue than
what thickener you're using.

Close but no prizes for anyone on this one, you've missed the main
point.... there is corn starch (maize) and corn starch (wheat). Most
corn starch sold is made from wheat and unless it states on the packet
(maize) then you're using the wrong one.

Arrowroot would be fine for the quick Wok cooking.... anything that
requires more than 10 minutes will find that it just as quickly
reverts to water.

This is nonsense. Cornstarch is all made from corn and arrowroot is in fact
one of the better starches for long cooking, being superior in this respect
to corn, potato, and tapioca.

--
Peter Aitken

Just spotted this thread halfway through. I started thickening my Chinese
sauces a few years ago with water chestnut flour, and couldn't be more
pleased with the results.
--Katrina

Ramset said:

Close but no prizes for anyone on this one, you've missed the main
point.... there is corn starch (maize) and corn starch (wheat). Most
corn starch sold is made from wheat and unless it states on the packet
(maize) then you're using the wrong one.

Nonsense. In the USA, corn is not called maize.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User said:

Ramset spewed inane blather:

Quoted message said:

Close but no prizes for anyone on this one, you've missed the main
point.... there is corn starch (maize) and corn starch (wheat). Most
corn starch sold is made from wheat and unless it states on the packet
(maize) then you're using the wrong one.

Nonsense. In the USA, corn is not called maize.

Of course corn is called maize (and vice versa) in the US, they are
synonymous, both refer to "Indian corn".

Didjoose know that ears of sweet corn typically contain 22 rows.

corn
Throughout Europe, "corn" has always been the generic name for any of
the cereal grains; Europeans call corn maize, a *derivative of the
early American Indian word mahiz*. In fact, before settlers came to
the New World Europeans had never seen this food - called Indian corn
by colonists. What a wonderfully versatile and useful gift the Indians
gave the world. Everything on the corn plant can be used: the husks for
TAMALES, the silk for medicinal tea, the kernels for food and the
stalks for fodder. Corn is not only a popular food, but the foundation
of many by-products including BOURBON, CORN FLOUR, CORNMEAL, CORN OIL,
CORNSTARCH, CORN SYRUP, CORN WHISKEY and laundry starch. The
multicolored Indian corn - used today mainly for decoration - has
red, blue, brown and purple kernels. Horticulturists developed the two
most popular varieties today - white (Country Gentleman) and yellow
(Golden Bantam) corn. Yellow corn has larger, fuller-flavored kernels;
white corn kernels are smaller and sweeter. The hybrid butter and sugar
corn produces ears of yellow and white kernels. The peak season for
fresh corn is May through September. As soon as it's picked, the corn's
sugar immediately begins its gradual conversion to starch which, in
turn, lessens the corn's natural sweetness. Therefore, it's important
to buy corn as soon after it's picked as possible. Look for ears with
bright green, snugly fitting husks and golden brown silk. The kernels
should be plump and milky, and come all the way to the ear's tip; the
rows should be tightly spaced. Fresh corn should be cooked and served
the day it's purchased, but it can be refrigerated up to a day. Strip
off the husks and silk just before cooking. Corn can also be purchased
canned or frozen. Tiny baby corn, particularly popular with Thai and
Chinese cooks, can be purchased in cans or jars. Unfortunately, its
flavor bears little resemblance to the fresh (or even frozen)
vegetable. HOMINY is specially processed kernels of corn. See also
POPCORN.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Sheldon

Ramset said:

Close but no prizes for anyone on this one, you've missed the main
point.... there is corn starch (maize) and corn starch (wheat). Most
corn starch sold is made from wheat and unless it states on the packet
(maize) then you're using the wrong one.

Arrowroot would be fine for the quick Wok cooking.... anything that
requires more than 10 minutes will find that it just as quickly
reverts to water.

The usual thickener for Chinese stir fries is cornstarch. Mix a little corn
starch with water, add it to the pan and stir. It thickens in seconds.

Go to your pantry or check at your local Supermarket, (ie: read the
packet -- might be difficult for some of you, judging the replies) out
of 5 major brands of corn flour/starch here, only 1 is actually made
from maize.

As for Arrowroot I grow and make my own, if you really want to educate
yourselves the information is all over the web, try using it once in a
while before running off at the mouth.

<Ramset> wrote in message news:[email hidden]...

Quoted message said:

Go to your pantry or check at your local Supermarket, (ie: read the
packet -- might be difficult for some of you, judging the replies) out
of 5 major brands of corn flour/starch here, only 1 is actually made
from maize.

As for Arrowroot I grow and make my own, if you really want to educate
yourselves the information is all over the web, try using it once in a
while before running off at the mouth.

Guess what, all the cornstarch here says Ingredients: cornstarch. And guess
what cornstarch is made from? Try a web search if you can't guess. And no
wonder you are ignorant about arrowroot, making your own you probably screw
it up royally. It is well known that arrowroot is preferred for long coking
becauise it keeps its thickening properties longer than other thickeners. If
you don;t believe me you can check out On Food and Cooking by Harold McGee.

What a pinhead!

--
Peter Aitken

<Ramset> wrote in message news:[email hidden]...

Quoted message said:

Go to your pantry or check at your local Supermarket, (ie: read the
packet -- might be difficult for some of you, judging the replies) out
of 5 major brands of corn flour/starch here, only 1 is actually made
from maize.

As for Arrowroot I grow and make my own, if you really want to educate
yourselves the information is all over the web, try using it once in a
while before running off at the mouth.

Guess what, all the cornstarch here says Ingredients: cornstarch. And guess
what cornstarch is made from? Try a web search if you can't guess. And no
wonder you are ignorant about arrowroot, making your own you probably screw
it up royally. It is well known that arrowroot is preferred for long coking
becauise it keeps its thickening properties longer than other thickeners. If
you don;t believe me you can check out On Food and Cooking by Harold McGee.

What a pinhead!

--
Peter Aitken

"Peter Aitken" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

<Ramset> wrote in message
news:[email hidden]...

Quoted message said:

Go to your pantry or check at your local Supermarket, (ie: read the
packet -- might be difficult for some of you, judging the replies)
out of 5 major brands of corn flour/starch here, only 1 is actually
made from maize.

Quoted message said:

Guess what, all the cornstarch here says Ingredients: cornstarch. And
guess what cornstarch is made from?

Not buying into any arguments here (I seem to be missing some posts in
this thread anyway, so not sure exactly what was going on), I'm just
curious.

Where I am (Australia) we don't use the term "cornstarch". The equivalent
product, which I would use to thicken sauces etc., is called "cornflour".
While you can buy cornflour which is made from maize, cornflour is also
made from wheat - labelled "wheaten cornflour". I think I've seen more of
this than the maize type. As far as I'm aware, unless you have specific
dietary requirements, they're interchangeable - recipes don't normally
make any distinction.

Do you have a similar product in the US? Is there a wheat starch which
you would use in the same way as cornstarch?

Rhonda Anderson
Cranebrook, NSW, Australia

"Rhonda Anderson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Peter Aitken" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

<Ramset> wrote in message
news:[email hidden]...

Quoted message said:

Go to your pantry or check at your local Supermarket, (ie: read the
packet -- might be difficult for some of you, judging the replies)
out of 5 major brands of corn flour/starch here, only 1 is actually
made from maize.

Quoted message said:

Guess what, all the cornstarch here says Ingredients: cornstarch. And
guess what cornstarch is made from?

Not buying into any arguments here (I seem to be missing some posts in
this thread anyway, so not sure exactly what was going on), I'm just
curious.

Where I am (Australia) we don't use the term "cornstarch". The equivalent
product, which I would use to thicken sauces etc., is called "cornflour".
While you can buy cornflour which is made from maize, cornflour is also
made from wheat - labelled "wheaten cornflour". I think I've seen more of
this than the maize type. As far as I'm aware, unless you have specific
dietary requirements, they're interchangeable - recipes don't normally
make any distinction.

Do you have a similar product in the US? Is there a wheat starch which
you would use in the same way as cornstarch?

Rhonda Anderson
Cranebrook, NSW, Australia

Someone posted that cornstarch that does not specifically say "made from
maize" is in fact made from wheat. THis struck me as odd so I did some
research and found out that the claim is 100% false - cornstarch is all made
from corn. Cornflour is exactly the same thing. I have never seen "wheaten
cornflour" and suppose that might be a product that thickens the same as
cornflour but is made from wheat - but that's not what we were talking
about. In the US it is common to thicken with wheat flour but I am not aware
of a refined wheat starch used for this purpose.

--
Peter Aitken

Ramset said:

Go to your pantry or check at your local Supermarket, (ie: read the
packet -- might be difficult for some of you, judging the replies) out
of 5 major brands of corn flour/starch here, only 1 is actually made
from maize.

Don't feed the trolls.

*plonk*

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

To the original poster Michael, from your description you more than
likely are using wheat starch, I would suggest you change your brand.

To others, I have better things to do than converse with fools,
perhaps the FDA should tighten up your food labelling laws.

Peter Aitken said:

Guess what, all the cornstarch here says Ingredients: cornstarch. And guess
what cornstarch is made from? Try a web search if you can't guess. And no
wonder you are ignorant about arrowroot, making your own you probably screw
it up royally. It is well known that arrowroot is preferred for long coking
becauise it keeps its thickening properties longer than other thickeners. If
you don;t believe me you can check out On Food and Cooking by Harold McGee.

What a pinhead!