| Brian Christiansen |
Last night I made tapioca pudding using this
recipe:
http://www.barryfarm.com/nutri_info...ocapearls.html,
It has been in the refrigerator since last night,
and it has not even started to set yet. I looked
around in what I had and the best I things I could
find in what I had to use as a double boiler was a
3 quart (I think) saucepan and a pyrex (not metal)
bowl.
The only thing I can figure is that since it takes
pyrex much longer to heat up than metal (I think),
I would have to cook it much longer than the 10
minutes that the recipe specifies.
I will try and find a metal bowl of the
appropriate size if necessary, but I would like to
get the pyrex bowl working if I could.
I usually make instant tapioca because of the
difficulty of finding the pearl tapioca, but I
like the pearl tapioca better than the instant. At
least out here it is not sold in the regular
grocery stores and I finally found it in aa
oriental grocery store, and thought I would try
making it.
Also, the recipe does not specify, but would it be
better to wait until the mixture that you cook
(tapioca, sugar, egg yolks, etc) cools and starts
to thicken before folding in the eggwhites so they
eo not "melt" because of the hot mixture. The
recipe does not specify to do that, but I just was
wondering if it might be better.
I was also wondering if anyone has ever tried
brown sugar, or even molasses, instead of the
regular sugar. Don't worry, I won't try variations
until I get the regular recipe working, though.
Brian Christiansen
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| Bob (this one) |
zxcvbob wrote:
> Do those proportions look right to you, or is that too much milk?
>
> 1/4 c tapioca
> 1 Egg separated
> 3 cup milk
> 1/3 c sugar
> 1/4 t. salt
> 1 t. vanilla
Variation in milk quantity will affect final density. More milk, softer
finish.
> What about soaking overnight in cold milk, and using that milk for cooking?
Fine idea. Add a splash of Frangelico for a quiet hazelnut background
flavor. Or white creme do cacao. Or...
Pastorio
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| Dave Smith |
"Bob (this one)" wrote:
> I'm afraid you got a bad recipe. Yes, soak the pearls, but for maybe 6
> hours or more. Overnight wouldn't be bad.
You're right. I didn't follow the link to the recipe earlier. I am amazed
that the soaking time is only one hour. I had a failure with tapioca some
time ago when I tried to shorten the soaking time to 6 hours. The next time
I made it I soaked it overnight.
> For my tastes, tapioca pudding should be dense. Adding the whites would
> lighten it. Dunno if I'd like that.
Adding the egg white gives it a very nice texture.
I used to love it when tapioca was served at home or summer camp. Since so
many people don't like it there was more for me :-) I never did understand
why anyone would dislike it. Maybe it was because we called it fish eyes and
glue.
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| Wayne Boatwright |
On Sun 30 Oct 2005 03:25:06p, Puester wrote in rec.food.cooking:
> Bob (this one) wrote:
>> zxcvbob wrote:
>>
>>> Do those proportions look right to you, or is that too much milk?
>>>
>>> 1/4 c tapioca
>>> 1 Egg separated
>>> 3 cup milk
>>> 1/3 c sugar
>>> 1/4 t. salt
>>> 1 t. vanilla
>>
>>
>> Variation in milk quantity will affect final density. More milk, softer
>> finish.
>>
>>> What about soaking overnight in cold milk, and using that milk for
>>> cooking?
>>
>>
>> Fine idea. Add a splash of Frangelico for a quiet hazelnut background
>> flavor. Or white creme do cacao. Or...
>>
>> Pastorio
>>
>
> My family likes it with the addition of 1 tsp of instant coffee
> granules while it's cooking, OR some drained canned pineapple as it is
> beginning to cool.
>
> gloria p
>
Both sound good, Gloria. I've had it with pineapple, but would never have
thought of the coffee. I have sometimes added a square of baking chocolate
while it was cooking.
--
Wayne Boatwright *¿*
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