2006-12-31 04:19:31 · 3 answers · asked by mommie2 1 in Food & Drink ➔ Cooking & Recipes
If the tapioca is just being used for thickening try cornstarch or flour. Mix it with a little water to make a thin paste and get the lumps out then add to what you are cooking. I would use corn starch if the recipe is a desert.
2006-12-31 04:31:14 · answer #1 · answered by DW 3 · 0⤊ 0⤋
can put cornstarch mixed with a little liquid to make a thin paste near the end to thicken or flour mixed same way. (I prefer cornstarch as it doesn't give the floury taste and thickens faster.) About 2 TBL for every 1-2 cups of liquid and it depends how thick you want it. If not thick enough after about 20 minutes add some more. PUT CROCK ON HIGH WHEN ADDING THICKENER OR IT MAY NOT GET THICK
2006-12-31 12:33:59 · answer #2 · answered by Deb 5 · 0⤊ 0⤋
Unless you're wanting tapioca, you can make a roux to replace the tapicoa.
How much tapicoa are you replacing?
What is the dish you're making? Sweet or Savory?
2006-12-31 12:32:02 · answer #3 · answered by Dave C 7 · 0⤊ 0⤋