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- Joined Oct 19, 2009
So about a week ago I made a frozen lemon souffle; I thought it could use a sauce and decided to make one with some frozen blueberries I had laying in the freezer. I decided to thicken the sauce with Tapioca Flour (I used Tapioca because I heard it gels clear when cooled). I combined the berries, some water, a little lemon juice, honey, and sugar in a sauce pot and simmered the berries for a couple minutes. Then I strained out the berries, returned the juice to the pan, eye-balled in some Tapoica flour slurry, and brought it back up to a boil briefly to thicken. When the sauce cooled it was nice and clear and about the proper thickeness. But something strange happened. When cooled, the sauce was stringy. It tasted fine and was uniformly thickened but formed long gooey strings, like melted mozzarella when you spooned it out. 
Anyone else have this happen or know the right way to handle Tapioca?
Thanks in advance
Anyone else have this happen or know the right way to handle Tapioca?
Thanks in advance