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any one doing anything with tapioca pearls????

I saw keller use it years ago and didnt want to jump on that trend

but now seeing more and more pop up

I have done a few calcium chloride-sodium alginate pearls but alot of labor

just for a wow garnish ( its great if you have a tasting menu)

but I actually cooked the black Pearl tapioca for a bubble tea when the

restaurant I was at had an adjacent casual sandwich-take out place, at the

time didnt think of using it as a starch or garnish

you have to get the science down to cook them for bubble tea

too al dente is no good and too mushy is no good either

I can see if it was a warm savory dish you can bring it to proper consistency

like pasta or risotto
live to eat dont just eat to live
live to eat dont just eat to live