Tapioca
#30655 - 12/08/03 07:13 PM
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sherr1
Reged: 10/07/03
Posts: 586
Loc: Southern, Calif
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Wondering is tapioca a soluble or insoluble based food.
Going to make some of Tesslouise's recipe wanted to know if I needed to eat it after a meal. Thanks first time trying it since Ibs.
Edited by sherr1 (12/09/03 09:08 AM)
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I just went and checked my tapioca box. The nutrition panel lists no fiber at all. So it should be safe. Also, I ate ours for breakfast and such on an empty stomach and had no problems.
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Re: Tapioca
#31224 - 12/10/03 07:36 PM
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sherr1
Reged: 10/07/03
Posts: 586
Loc: Southern, Calif
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Hey thanks  I saw that as well.I be making some for breakfast treat. My ole time favorite can't wait to taste it again. 
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Re: Tapioca
#40507 - 01/24/04 06:49 PM
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marjo
Reged: 01/13/04
Posts: 157
Loc: Fort Wayne, Indiana
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I tried to make Tapioca last week with rice milk and an egg white, but it did not thicken, what did I do wrong?
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Everything somehow always works out for the best.
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Re: Tapioca
#40550 - 01/25/04 01:26 AM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Tapioca in itself is a thickening agent. My mother used it in her pies to thicken the juice. I still do that today when I make pie for the family; can't seem to break the habit. So it should thicken up without TOO much problem.
My guess is you didn't cook it long enough. As I recall, when I used to make the stuff (oh, I SOOO love Tapioca!), I'd stand there and cook and stir and cook and stir until my arm got sore from all that damn stirring! I think you have to bring it to a boil, don'tcha? A FULL boil? A ROLLING boil? It takes forever, ya just gotta keep at it.
Seems to me I always made the Fluffy Tapioca on the side label of the box; it was just so much better than the regular. You had to beat up an egg white until stiff I think. Gosh, this takes me WAAAY back .......
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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lol I have to laugh because my family loves this pudding and I hate to make it for that reason. I am at the stove standing and stirring FOREVER!!!! It has to come to a full boil -- and then cool a little to thicken.
I made a double recipe recently and used 2 egg whites and one whole egg -(I didn't know if it needed the yolk)- plus soy milk instead of regular... it thickened just fine and didn't bug my tummy at all.
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Re: Tapioca
#40835 - 01/26/04 08:15 AM
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Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
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Tapioca is so, so soluble so always fine to eat anytime.
About cooking it, I'm going to quote myself from a post a little farther down (grain based milks). I'm going to try this and see if it does indeed make a difference.
Quote:
In my new cookbook, (a gift) "The Whole Foods Market Cookbook", © 2002 (page 16) it says:
Quote:
"Although soy milk and rice milk may be used in cooking, oat milk is preferable since it won't break down when exposed to heat. Oat milk is especially creamy in soups and sauces, where it has a tendency to reduce and thicken."
This is the first I've heard this. Should we be working more with oat milk????
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Re: Tapioca
#40841 - 01/26/04 08:20 AM
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Karin
Reged: 02/11/03
Posts: 483
Loc: Southern California
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I can't get this to set up either using rice milk, soy milk sets up nicely, but I can't use it. I think next time I'll use some Xanthan gum, or some other thickener such as cornstarch, arrowroot powder, or even a little gelatin.
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Kandee I don't see why we can't cook with oat milk. Oatmeal is insoluble fiber and I love eating the stuff.
Thanks for the info. That is great information.
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Hi Barb,
Sure we can cook with it, besides it has a wonderful taste for drinking. I think the problem is that it's not as readily available to everyone like soy/rice milk is.
I've even ground oats to use as a flour sub in my wheatless recipes. (Great in pancakes.) I use tapioca flour in with rice flour and potato starch as a wheat flour sub blend.
I remember something about soaking tapioca to soften it before cooking it. I think it recommended doing this overnight like you would some beans. I know I ran across a recipe somewhere that told what to add when using grain based milk subs to thicken up a pudding, but natch, I can't find it now. Something tells me it just might have been to add more cornstarch.
Kandee
BTW, how is your paper coming?
We bombed out on our casein/whey questions didn't we?
Let us know when you finish it. I would be most interested in reading it if you're willing to share.
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I haven't started my paper, but have found alot of great info online. The XO Factor was really interesting - maybe I should post an article about it.
I planned to ask my teacher about the difference between whey and casein today, but 9 year old is home sick. Have to wait until Wednesday.
My paper isn't due until May, but I don't like waiting until last minute. I like my teacher to read it before turning in my final draft.
Bev asked me the same question about my paper and sure I'd have no problem doing it.
Belive it or not I can buy oat milk at my local grocery store. It is now on my list of things we need at the store.
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Re: Tapioca
#41080 - 01/26/04 06:33 PM
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marjo
Reged: 01/13/04
Posts: 157
Loc: Fort Wayne, Indiana
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I have never heard of oat milk, where would you find it? I have not seen it at my health food store? I eat oatmeal every morning, so this would good for me.
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Everything somehow always works out for the best.
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Oat milk
#41115 - 01/26/04 09:25 PM
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Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
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Hi Marlene,
Ask your health food store to order it, or I suppose you could order it on line but the shipping would make it expensive since it would be heavy. The only maker of it I know is Pacific Foods but I'll bet there are others.
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Hi Karin,
I made some tonight modifying Tess's recipe. I added 2 T. cornstarch and instead of egg whites, 1/2 cup of egg sub.
I also used ALL the tapioca I had on hand, 1 1/2 cups, and soaked it first in boiling HOT water (about 2 cups) for a few hrs. (I didn't soak it in milk overnight like the recipe recommended.)
It DID set up nicely (when cool) but I had to use an emersion blender to blend the soft, gooey, stickey tapioca into the boiling hot pudding liquid. Then brought the entire mixture back up to a boil again. It came out fine though, IF you like LOTS of tapioca in your pudding............I do! It's for sure the rice milk breaks down with heat.........you can just tell when you're cooking it. Sooo, there must be something to this using oat milk instead.
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Everything somehow always works out for the best.
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