Uniquegirl
Abikokk 2009-02-18 18:05:12 |
aga mina hakkasin mõtlema, et äkki see kaste peakski selline kiselli moodi olema | |
Kaarel
Kokaõpilane 2010-04-27 22:43:52 |
Vana teemat üles ajades - kas keegi hiljuti Tallinnas tapiokki tärklise kujul on müügil näinud? Piprapoes olid ainult tapiokipärlid ja need retseptile liiga hästi ei mõjunud. | |
Pille
Nami-Nami peakokk 2010-04-28 08:52:19 |
Kaarel:
Mmm. Mul ka ainult pärlid kodus ja plaanis neist miskit põnevat peatselt valmistada, aga tärklist pole näinud :(
Vana teemat üles ajades - kas keegi hiljuti Tallinnas tapiokki tärklise kujul on müügil näinud? Piprapoes olid ainult tapiokipärlid ja need retseptile liiga hästi ei mõjunud. |
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Kaarel
Kokaõpilane 2010-04-28 11:21:13 |
Aitäh. Eks siis peab järgmine kord välja mõtlema, kuidas minimaalse vaevaga pärlitest tärklist teha :) | |
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Pille
Nami-Nami peakokk 2011-04-25 23:15:26 |
Ragne:
Kas on keegi tapiokitärklist näinud?
Aga lihtsalt infoks see jutt Foodsubs.com lehelt:
tapioca starch = tapioca flour = cassava flour = yucca starch = almidon de yuca Notes: Tapioca is a good choice for thickening pie fillings, since it thickens at a lower temperature than cornstarch, remains stable when frozen, and imparts a glossy sheen. Many pie recipes call for instant tapioca instead of tapioca starch, but instant tapioca doesn't dissolve completely and leaves small gelatinous blobs suspended in the liquid. This isn't a problem in a two-crust pies, but the blobs are more noticeable in single-crust pies. Tapioca starch is finely ground so that it dissolves completely, eliminating the gelatinous blob problem. The starch is also sometimes used to thicken soups, stews, and sauces, but the glossy finish looks a bit unnatural in these kinds of dishes. It works quickly, though, so it's a good choice if you want to correct a sauce just before serving it. Some recipes for baked goods also call for tapioca flour because it imparts a chewier texture. Substitutes: instant tapioca (Also good for thickening pie fillings. If you like, pulverize the beads in a blender before using.) OR Instant ClearJel® OR sweet rice flour (also remains stable when frozen) OR cornstarch (doesn't dissolve as easily, separates if frozen) OR arrowroot (separates if frozen) OR potato starch (separates if frozen) OR rice starch (separates if frozen) OR instant flour (use twice as much; sauce will be opaque, not clear; separates if frozen)
Kas keegi oskab aidata, kus kohast võib leida Tapioca jahu? |
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Kaarel
Kokaõpilane 2011-04-26 00:26:45 |
~3 kuud tagasi oli Piprapoes olemas. | |
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