Tapioca-my new secret delight

Hmm *Fish Eyes and Glue*, now there's a name I haven't heard
in years, but it was told to me by a person who *loved*
tapioca (as I do). I've gotta learn how to cook it (and I've
never seen a recipe for chocolate tapioca pudding, a
favorite!!)

--
Tune Out .KBHR to reply me

Eric Ferguson said:

Hmm *Fish Eyes and Glue*, now there's a name I haven't
heard in years, but it was told to me by a person who
*loved* tapioca (as I do). I've gotta learn how to cook it
(and I've never seen a recipe for chocolate tapioca
pudding, a favorite!!)

It's easy to make but takes a little planing because you
have to soak the pearls overnight to soften them up. If you
buy a package of pearl tapioca it will likely have a recipe
on the side.

Dave Smith said:

Eric Ferguson said:

Hmm *Fish Eyes and Glue*, now there's a name I haven't
heard in years, but it was told to me by a person who
*loved* tapioca (as I do). I've gotta learn how to cook
it (and I've never seen a recipe for chocolate tapioca
pudding, a favorite!!)

It's easy to make but takes a little planing because you
have to soak the pearls overnight to soften them up. If
you buy a package of pearl tapioca it will likely have a
recipe on the side.

Mine does, but it's in...Korean, I think.

;-(

Time to look at JOC.

gloria p

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

Quoted message said:

Dave Smith said:

The regular stuff is Pearl Tapioca, often called Fish
Eyes and Glue by

its detractors. It

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comes as little "pearls". They need to be soaked in
overnight and then

slow cooked in a milk

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and egg custard. You don't need to do it in a double
boiler. I do it on

the burner, but it

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does need constant attention.

For the lactose intolerant/ non-dairy folks, great pudding
can be made with coconut milk. I like mine very unsweet,
and add much less sugar or add in shaved bittersweet
chocolate just after I take it off the fire. blacksalt

Frogs eggs is how I've always described Tapioca. The large
ones that start out as big as green peas are my favorite. To
make a great chocolate tapioca, dump in a cup of dark
chocolate chips as soon as the tapioca is finished and stir
in the melting chips. Recipes that call for folding in
whipped egg whites in the last phase give the tapioca a
foamy airy texture that I don't like. Even the "Joy of
Cooking" has Tapioca Cockaigne with this egg white
treatment. IMHO this is a detraction from the smooth gooey
creamy lumpy texture of what Tapioca is really about.

My method is to sit a pan in a pan of water and simmer the
water, after the overnight soak it doesn't take long to
make. Some of the oriental stores have different colored
tapioca (pink, green, blue) and I've only heard about the
black ones. Can someone fill me in?

Curious...

Has anyone tried to come up with any savory tapioca
recipes? As a thickening agent, could it be substituted for
corn starch to tighten a sauce? Or perhaps replace potatoes
in a pot pie?

I've tried searching for some ideas... but it's all
puddings.

thanks, stephen s.

Goomba38 said:

Before, I'd only had tapioca on hospital trays after
giving birth. Now, as many might recall..EVERYTHING tastes
fabulous after that long starving labor with it's forced
deprivation of nourishment. So I wasn't sure it was really
as good as it seemed? Recently for the first time I made
my own tapioca at home. What a quaint old fashioned
dessert. I love
it. Other than the recipe on the box, anyone have any
other tapioca pudding recipes? Isn't it a type of
tapioca that is used in bubble tea? I have had that
and loved chewing on the lil lumps (I'm mad for okra
too, same fun playing with my food, lol) Goomba

Quoted message said:

barchetta asks:

Has anyone tried to come up with any savory tapioca
recipes? As a thickening agent, could it be substituted for
corn starch to tighten a sauce? Or perhaps replace potatoes
in a pot pie?

I've tried searching for some ideas... but it's all
puddings.

tapioca; tapioca flour [tap-ee-OH-kuh] A starchy substance
extracted from the root of the CASSAVA plant. It's available
in several forms including granules, flakes, pellets (called
pearl tapioca ) and flour or starch. The most widely
available forms are tapioca flour (also called cassava flour
) and pearl tapioca. The flour is used as a thickening agent
for soups, fruit fillings, glazes, etc., much like
CORNSTARCH. Pearl tapioca is used mainly to make pudding and
comes in several sizes, regular or instant forms and in a
variety of prepackaged flavors. Pearl tapioca is available
in most supermarkets, whereas the other forms are more
commonly found in health-food stores and Asian markets. If
stored in a cool, dark place, all types of tapioca will keep
indefinitely.

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

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

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

Quoted message said:

Curious...

Has anyone tried to come up with any savory tapioca
recipes? As a thickening agent, could it be substituted
for corn starch to tighten a sauce? Or perhaps replace
potatoes in a pot pie?

I've tried searching for some ideas... but it's all
puddings.

thanks, stephen s.

Yep plenty.

Dimitri

5-HOUR OVEN STEW

2 lbs. stew meat, cubed 2 c. celery 1 c. coarsely chopped
onion 2 c. carrots, cut into cubes 5 potatoes, cubed 1
green pepper, cubed Fresh or canned mushrooms 3 tbsp.
pearl tapioca
2 (14oz.) cans stewed tomatoes Salt and pepper

Mix all together; put in large casserole and bake covered
for 5 hours at 275 degrees. No peeking while baking. Just
leave home and stew is ready to eat when you return.

COMPANY STEW

3 lbs. beef, cut in pieces 2 tbsp. brown sugar 4 tbsp.
tapioca Salt and pepper Garlic if desired 24 oz. canned
peeled tomatoes 1 can Swanson's beef broth 1 can peas and
pearl onions
3/2 c. white cooking wine Worcestershire sauce to taste 3
lg. carrots, cut in pieces

Place all in covered casserole and cook in oven at 275
degrees for 7 1/2 hours. Add potatoes 1 1/2 hours before
serving, if desired. Add seasoned croutons or bread crumbs
before serving if desired.

MOM'S SALMON

4/4 c. milk
5/2 c. water 2 level tbsp. minute tapioca (may use pearl)
6/4 c. salmon 1 tbsp. butter 1 egg (if desired) Salt and
pepper to taste

Heat milk and water in a double broiler. Add the minute
tapioca and cook for 10 minutes stirring frequently. Add
the salmon, flaked with a fork. Cook for 5 minutes, then
add butter, seasoning and egg which has been beaten. Cook
5 minutes more. Serve hot on buttered toast. It is good
with a tossed green salad.

[email hidden] (Curly Sue) wrote in message news:<[email hidden]>...

Quoted message said:

Goomba38 said:

Curly Sue said:

The pearls used for bubble tea are instantized. They
have to be cooked by dumping them into boiling water.
If you try to cook them by adding them to cold water,
they disintegrate right away. Also, when they are
cooked they turn black.

Ask me how I know :>

Sue(tm)

Yes! I'd noticed that. I just assumed they were soaked in
fruit juice or something? Do tell!? Goomba

That is their color, none added!

Anyway, the first time I tried making bubble tea, I threw
the pearls in cold water and they just disintegrated.
Since they came with no instructions, I had to find some
on the www.

"bubble tea". is that the same as "BOBA"? i love Boba and
when i visit my sister in LA, we go out and get some; on
occassion when i'm on Mill Ave, i'll stop by the Boba place
and get some. *slurp* *slurp* *chew* *chew* most of my
friends find it too odd to enjoy, though.

-goro-

Puester said:

Dave Smith said:

Eric Ferguson said:

Hmm *Fish Eyes and Glue*, now there's a name I haven't
heard in years, but it was told to me by a person who
*loved* tapioca (as I do). I've gotta learn how to
cook it (and I've never seen a recipe for chocolate
tapioca pudding, a favorite!!)

It's easy to make but takes a little planing because you
have to soak the pearls overnight to soften them up. If
you buy a package of pearl tapioca it will likely have a
recipe on the side.

Mine does, but it's in...Korean, I think.

;-(

LOL mine doesn't have directions, but if it did, it would be
in Vietnamese.