Culinary Advice?

[tex]

Liz,

I'll have to try that. I love tapioca.


Katy,

How about cheating a little by taking a peek at Dinty Moore's ingredient list to see what the heck they've got in there. That way you should be able to match Geoff's requests/demands exactly. LOL.

Wayne

[artteacher]

When I've tried to make gravy with tapioca flour, it's awful. It makes a slimy kind of gravy. It's funny, though, that when you use tapioca beads you don't get that effect. But to use the beads you have to soak them in water for about 5-10 minutes, then put them in the stew and cook for and hour or so.

You sure have lots of good tips, Marsha

[Matthew]

The simplest and most delicious method I have found of thickening a soup or stew is to scoop out some of the stock and whatever vegetables you are cooking and put them in a blender. Blend until smooth and creamy and add back to the soup or stew continuing to cook until the meat is the way you like it. This is also a good time to enhance flavor by adding a little bit more of what ever spices or herbs you used t in the beginning. It is an easy way for me avoid adding grains or grain substitutes that all create problems for me while enhancing the flavor all the more . Even though other fresh root vegeatbles are not a problem Tapioca flour is is something I find I can not tolerate.

Happy cooking

Matthew

[tex]

Matthew,

Is that legal? LOL.

Great idea!

Wayne