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Instant Tapioca



Tapioca processed into small, white beads that only need soaking for about 5 minutes (Pearl Tapioca requires 15 minutes.) Will become soft and transparent after being cooked.

Cooking Tips

The beads won't dissolve completely during cooking, so you will end up with tiny beads of Tapioca in the puddings and pies you thicken with it.

Let sit in liquid for about 5 minutes so that it can rehydrate.

Don't use in bottom crust only pies, as any beads of tapioca near the surface during cooking can become hard and dry.

Substitutes

Half as much cornstarch, or twice as much Pearl Tapioca, or the same amount of Tapioca Starch, or a bit more flour.

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Bon mots

"It scored right away with me by being the smooth, fine-grained sort, not the coarse flaky, dry-on-the-outside rubbish full of chunds of gut and gristle to testify to its authenticity."

-- Kingsley William Amis (English writer. 16 April 1922 – 22 October 1995). Describing a pâté.

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