Re: [frozen-assets] re: Instant Tapioca was: jam question

 

For me, the texture seems to be determined by the length of cooking time.  When
I use instant tapioca in pie fillings, it thickens the filling but I can still
detect the tapioca.  I have a beef stew recipe that uses tapioca to thicken and
it is impossible to detect when the stew is done.  This is true whether I cook
it in the oven or the slow cooker.

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From: are carrkm0527@aol.com

OK, I have been wondering about this for a long time...  if you stir
in the instant tapioca, do you get the "pearls", as if you made tapioca
pudding?
I also have recipes for pie filling that call for tapioca, but I can't
stand that texture.    Can someone please enlighten me?  LOL!

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