From SAVEUR Issue #136
by B.K.
Research and recipe testing for this issue's story about cassava ("Taking Root") left us very much in awe of the tropical tuberous root. After all, it contains twice the starch of your average potato—and starch not only accounts for about 75 percent of people's caloric intake worldwide, it's also a fundamental element of cooking, one that can mean the difference between watery and thick, mushy and crunchy, mere subsistence and food that's truly satisfying. Cassava starch contains less fat and protein than, say, wheat flour or cornstarch, which means its flavor is more neutral; it also thickens more quickly, which makes it a handy ingredient for adding to a preparation at the last minute.
Credit: Todd Coleman
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Cooks around the world have found different ways to use cassava, and so it's available for purchase in a wide variety of forms. The one most familiar to North American cooks, tapioca, is the pure starch extracted from cassava by pulping, filtering, and centrifuging. Tapioca comes in a fine powder, coarser granules, or the pearl form found in tapioca pudding, all of which are used to thicken gravies and sauces. Many cooks prefer tapioca to other kinds of starch because it tends to bring an attractive, glossy sheen to otherwise dull-looking preparations.
See Recipe For Tapioca Pudding » |
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