Guest guest Posted April 8, 2011 Report Share Posted April 8, 2011 Anyone know how many tablespoons of whole tapioca it takes to make 3 tablespoons of the flour? Ruhlman twitted this recipe today and I'd like to try it this afternoon. terry Pudding In A Blender Recipe By: Ruhlman Published in: Twitter Ingredients 2 large egg yolks 3 tablespoon tapioca flour 1/4 cup plus 1 teaspoon sugar 1/2 cup heavy cream 1 cup whole milk 1/2 teaspoon fine sea salt 1/2 teaspoon vanilla extract 6 ounce 66% cacao dark chocolate -- chopped Instructions Unsweetened whipped cream, for serving (optional) Put the egg yolks and tapioca flour in a blender and blend on low speed until a light-colored paste forms. Combine the sugar, cream, milk, salt, and vanilla in a saucepan set over medium heat. Bring the mixture to a boil, then remove it from the heat. Turn the blender containing the egg and tapioca mixture back on low. Quickly and carefully, pour the hot milk mixture into the blender and increase the speed to medium. The heat will cook the egg yolks and allow the tapioca to thicken to the consistency of thick mayonnaise. With the blender running, add the chocolate in stages so it is emulsified into the pudding. When all the chocolate is added, strain the pudding into a serving bowl (or 3 to 4 serving bowls) and let it cool to room temperature before transferring to the refrigerator to cool completely. Top with whipped cream if you like. Exported from A Cook's Books -- Recipe management for Macintosh The new edition of Cyberfeasts and Foodstocks Second Helping is available <http://www.cyberfeasts.com/cookbook2.htm> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2011 Report Share Posted April 8, 2011 I grind up a batch of pearls at a time (maybe two cups) and store it in a mason jar to have on hand. I wouldn't try to grind too small of an amount of the pearls or it will be too course. The only way to get it finely ground is to do enough is to do a larger amount. If you have no other baking use for the tapioca starch, it makes a wonderful after bath or face powder. You can add a drop of lavender, rose, or other essential oil, if desired.From: Terry Pogue <tpogue@...>Subject: Pudding In a Blender"Vitamix" < >Date: Friday, April 8, 2011, 2:09 PM Anyone know how many tablespoons of whole tapioca it takes to make 3 tablespoons of the flour? Ruhlman twitted this recipe today and I'd like to try it this afternoon. terry Pudding In A Blender Recipe By: Ruhlman Published in: Twitter Ingredients 2 large egg yolks 3 tablespoon tapioca flour 1/4 cup plus 1 teaspoon sugar 1/2 cup heavy cream 1 cup whole milk 1/2 teaspoon fine sea salt 1/2 teaspoon vanilla extract 6 ounce 66% cacao dark chocolate -- chopped Instructions Unsweetened whipped cream, for serving (optional) Put the egg yolks and tapioca flour in a blender and blend on low speed until a light-colored paste forms. Combine the sugar, cream, milk, salt, and vanilla in a saucepan set over medium heat. Bring the mixture to a boil, then remove it from the heat. Turn the blender containing the egg and tapioca mixture back on low. Quickly and carefully, pour the hot milk mixture into the blender and increase the speed to medium. The heat will cook the egg yolks and allow the tapioca to thicken to the consistency of thick mayonnaise. With the blender running, add the chocolate in stages so it is emulsified into the pudding. When all the chocolate is added, strain the pudding into a serving bowl (or 3 to 4 serving bowls) and let it cool to room temperature before transferring to the refrigerator to cool completely. Top with whipped cream if you like. Exported from A Cook's Books -- Recipe management for Macintosh The new edition of Cyberfeasts and Foodstocks Second Helping is available <http://www.cyberfeasts.com/cookbook2.htm> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2011 Report Share Posted April 8, 2011 Thanks . I think I'll just toss some pearls into the VitaMix along with the rest of the ingredients and see if that works okay. that's what I do with sesame seeds when a recipe calls for tahini. Of course the tapioca is the thickener along with the eggs so the amount is probably trickier. The new edition of Cyberfeasts and Foodstocks Second Helping is available <http://www.cyberfeasts.com/cookbook2.htm> On Apr 8, 2011, at 2:14 PM, Berry wrote: > > > I grind up a batch of pearls at a time (maybe two cups) and store it in a mason jar to have on hand. I wouldn't try to grind too small of an amount of the pearls or it will be too course. The only way to get it finely ground is to do enough is to do a larger amount. If you have no other baking use for the tapioca starch, it makes a wonderful after bath or face powder. You can add a drop of lavender, rose, or other essential oil, if desired. > > > > > > From: Terry Pogue <tpogue@...> > Subject: Pudding In a Blender > " Vitamix " < > > Date: Friday, April 8, 2011, 2:09 PM > > Anyone know how many tablespoons of whole tapioca it takes to make 3 tablespoons of the flour? Ruhlman twitted this recipe today and I'd like to try it this afternoon. > terry > > Pudding In A Blender > Recipe By: Ruhlman > Published in: Twitter > > Ingredients > 2 large egg yolks > 3 tablespoon tapioca flour > 1/4 cup plus 1 teaspoon sugar > 1/2 cup heavy cream > 1 cup whole milk > 1/2 teaspoon fine sea salt > 1/2 teaspoon vanilla extract > 6 ounce 66% cacao dark chocolate -- chopped > > Instructions > Unsweetened whipped cream, for serving (optional) > Put the egg yolks and tapioca flour in a blender and blend on low speed until a light-colored paste forms. > > Combine the sugar, cream, milk, salt, and vanilla in a saucepan set over medium heat. Bring the mixture to a boil, then remove it from the heat. Turn the blender containing the egg and tapioca mixture back on low. Quickly and carefully, pour the hot milk mixture into the blender and increase the speed to medium. The heat will cook the egg yolks and allow the tapioca to thicken to the consistency of thick mayonnaise. > > With the blender running, add the chocolate in stages so it is emulsified into the pudding. When all the chocolate is added, strain the pudding into a serving bowl (or 3 to 4 serving bowls) and let it cool to room temperature before transferring to the refrigerator to cool completely. Top with whipped cream if you like. > > Exported from A Cook's Books -- Recipe management for Macintosh > > The new edition of > Cyberfeasts and Foodstocks > Second Helping > is available > <http://www.cyberfeasts.com/cookbook2.htm> > > > > > Quote Link to comment Share on other sites More sharing options...
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