Happy Tuesday to you. Guess what? School starts in a week! I know some of you will think I’m mean but I’m really excited for it to start!! I love a little silence in my home during the day.
I have gotten a few great questions in the last little bit so I thought I’d share one with you today.
I see you use quick cooking tapioca in many of your recipes. What is the purpose/flavor…..is there anything I can substitute that will not alter the intended flavor of the recipe?
Yes, I do use tapioca. It is a thickener. It has no flavor. I like to use it instead of cornstarch because it’s easier for me to add it in at the beginning with all the rest of the ingredients than it is for me to use cornstarch at the end. Slow cooking is awesome but everything tends to get really runny because there is no evaporation that occurs. Thickeners are necessary or your dishes will turn out really really liquid-y. If you don’t have tapioca you can
*dredge any meat in a little flour.
*Or you can reduce on the stove-top at the end.
*Or you can use a little cornstarch and water at the end.
*I also like to cook on HIGH for the last hour without the lid because it helps some liquid evaporate off.
I buy my tapioca in the jello aisle. It costs less than $3.00 a box most of the time.