I made some tapioca using "granulated tapioca" (Minute brand), milk, sugar, vanilla extract, an egg yolk, and an egg white beat with sugar and cream of tartar. I'd accidentally used too much cream of Tartar and now my tapioca tastes a little bit sour. How can neutralize/mask that taste? If I can't, what can I mix in to the tapioca to work with the tartness?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)