I love tapioca starch for thickening cooked fruit pies, crisps, etc. There is no need to grind it, however, because you can buy tapioca flour/starch in Asian markets. It is also used in Chinese and Thai stirfry dishes to thicken the juices. The bags of tapioca starch are cheap and ground as finely as cornstarch!
Im making a chocolate moouse cake that calls for 1 teaspoon of clearjel for the filling. The filling wont be baked, but will be refrigerated. What can I substitute it with?
Important distinctions because there are two basic types of Clear Jel (the regular requires heat, the instant does not). Try your local food service supplier (restaurant supply store) if you're interested.
But to answer your question, yes, you can sub. I like to grind tapioca to a powder, Beranbaum uses cornstarch, Keller uses flour.
Clearjel is a modified cornstarch that will thicken without being heated, and it is not cloudy (it's clear) when it is fully thickened. What kind of pie are you making? Depending on the type of pie filling, the type of thickener would change. You might even want to use an unflavored gelatine. This is a pretty good chart for when to use different types of starches.
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Important distinctions because there are two basic types of Clear Jel (the regular requires heat, the instant does not). Try your local food service supplier (restaurant supply store) if you're interested.
But to answer your question, yes, you can sub. I like to grind tapioca to a powder, Beranbaum uses cornstarch, Keller uses flour.
It depends. Will the pie be cooked? Does the recipe call for regular or instant Clear Jel?