Conference turris::cooks

    One of the best tapioca recipes around comes right on the Minute
    Tapioca box.  It's called "Fluffy Tapioca". I usually double this
    recipe and it still disappears in one day!! 
    
    I sometimes add bananas to the bottom of each serving bowl and then
    the tapioca and whipped cream and of course a marschino(sp?)cherry!
    This disappears faster than kids when its time to clear the table.
    
    Manina

    Thanks Manina,
    
    I've alway's bought the jello instant brand,
    The Minute tapioca I'v used once, but it tasted like
    marbles, I'll try it again!!!!
    k
    :<)

I've used the recipe on the box a number of times, and the tapioca comes
out fine.  But once in a while it doesn't gel, and we end up drinking it!

Does anyone know why this happens occasionally?

Thanks,

Edie

>I've used the recipe on the box a number of times, and the tapioca comes
>out fine.  But once in a while it doesn't gel, and we end up drinking it!

Edie,

If you bring it to a boil too fast, it doesn't get the tapioca cooked enough
to bring up the starch which is used to "gel" the pudding as it cools....
the best way to cook it and KNOW it will be pudding (my theory) is to
use a double boiler.  I cook the pudding over boiling water and it
thickens BEFORE I stop cooking - it comes to a bubble so slowly in the
double boiler, it gets nice and starchy before I take it off the stove.
This also makes sure I don't scorch the pudding.  As soon as it thickens
to the texture of extra heavy cream, I take it off the flame.

				D

I own a double boiler, and will try it.  Do you stir the pudding
in the double boiler?

thanks,
Edie

Mix all ingredients as described in the top of the double boiler...don't
forget to add either 1 egg or 2 egg whites.  put top of DB over bottom
which contains water at a nice medium boil.  Stir approx. every 6 minutes
until it begins to thicken...keep stirring it until you notice a definite
bubble along the edges, very thick consistency....like very heavy or sour
cream.  Remove from heat and stir in vanilla.  cover the surface of the
pudding with a piece of saran wrap to prevent the "skin" from forming
and cook for approx. 45 minutes.  Pour into a bowl or bowls, chill to
serving temp.  eat.

>>>and COOL for approx. 45 minutes.  Pour into a bowl or bowls, chill to
serving temp.  eat.

sorry about that!... cool it - don't cook it at this point.

>>>>and COOL for approx. 45 minutes.  

I guessed what you meant!

Thanks!

edie

    Can someone tell me what tapioca is.  I know what it is used for but
    what exactly is it?  
    
    Anne

    "A beady starch obtained from cassava root and used for thickening
    puddings, soups, etc."
    
    ed

    I find the best way to cook tapioca is too make it in the microwave.
    The recipe is included on the box.  

  My stepmother makes tapioca in the microwave according to a recipe which 
calls for separating egg yolks from whites, putting the yolks in the mix that
is cooked, beating the whites, and mixing them with the rest after cooking.
  I am very concerned about bacteria such as salmonella in foods in general.
I refuse to eat raw or partly cooked eggs because I feel the risk of getting
sick is too great. (Also, I simply dislike the taste thereof, though I like
fully cooked eggs.) I subscribe to several health letters and have a large file
of clippings. I know I recently read an article comparing the salmonella risk
of egg yolks and whites, but I can't track it down. I seem to recall it said
that the bacteria are more likely to occur in yolks but raw whites are not en-
tirely safe.
  I'm guessing that the yolks are cooked enough to be safe when the mix is
cooked, but I'm uneasy about the whites. Does someone have a recipe for 
tapioca that avoids this problem?
  Please don't suggest that my stepmother use instant tapioca, which I know
avoids this problem. It is a matter of pride to her to make the "real stuff".
  If someone has a recent, authoritative article stating that it's safe to
eat raw egg whites, please let me know. That would solve the problem in a
different way. But I don't want to rely on hearsay; much of the present know-
ledge of the safety of eggs is based on research done since 1990.
  Please copy me on your replies.

  I got one reply off-line saying that she puts whole eggs in the mix before
cooking and can't detect any difference in the finished pudding compared to 
separating out the whites, whipping them, and adding them to the mix after 
cooking. Any more comments on this?

    
    
    Rep .12 & .13 Bob
    
    
      I normally separate the eggs and beat the whites to stiff peaks.
    I cook the egg yolks with the rest of the pudding. After the removing
    from the heat I let the pudding cool slightly and fold in the whites
    while the pudding is still hot. I have never measured the temperature
    of the pudding but I have to believe it is hot enough to cook the
    whites and kill any salmonela in the egg whites.
    
    
    -mike
    

   .14 exactly my sentiments

    I agree with .14.  I was under the impression that there are several
    ways to make tapioca pudding.  One is whole egg, which most of my
    family seems to make, and one is separated eggs, which I've done and
    noted a distinct texture difference (it's lighter from the beaten egg
    whites).  You can also make a "clear" tapioca pudding, which was very
    interesting, using strawberries.  Wasn't a big hit with the family,
    though!
    
    
    Susan