Tapioca – An Experiment

Last night, I did an experiment.

I should start before last night.  Two weeks ago, I found a little Asian market here, and went in and bought some strange things, including some squid-flavored crackers for my mom.  In any case, I also bought a bag of large tapioca pearls.  They are multi-colored, and chalky-looking.

I followed the directions on the bag, though I only made the few you see above in the bowl.  The directions are fairly vague.  For example, it says to turn the heat down to medium once the pearls are ‘plump’.  It doesn’t give any indication HOW plump they should be, or how long this might take.  I just winged it.  They did plump up nicely.

CLICK HERE for a riveting video of the pearls dancing around in the pot as they boil.

When they got about the same size as Trix cereal pieces, I turned it down to medium, and put the lid on for 5 minutes as the directions told me.  They had already been cooking for 15 minutes.  When the timer went off, I drained them, and dumped them back into their bowl.

They were pretty, looking very much like multi-colored fish eggs.  They were still opaque in the centers, and I remember tapioca being translucent to transparent. The first photo is without flash, the second is with.  I think the flash brought out their colors a little better.

They looked very much like gelatinous Trix cereal.  It seemed only right to follow the bag’s suggestion and serve them with sugar and milk, so I did.  I ate them all, and they were undercooked.  I am curious how long I SHOULD have cooked them to make them right.  They were close to being done, but weren’t quite there…still a little more ‘Al Dente’ in the centers than I would have wanted.  I WILL try again, though.  Maybe if I just soak them in some whiskey…

Thanks for reading and commenting!

Salmon Fillets At Home

I have some frozen salmon fillets in my freezer.  I went online to find something to do with them, and found this recipe called ‘The Ultimate Salmon Fillets‘.  How could I resist trying it, with a name like that?!

I took the fillets out of the freezer, tossed them on the counter to thaw, and went about my business for a while.

I followed the recipe pretty much, except that it calls for finely minced onions, and I used finely minced GREEN onions.  It seems to be what the photo on the recipe is showing, and I thought they sounded better.  Also, I only made half a recipe, because it was only for me.

Here are the fillets in the baking dish, the sauce without the creamy stuff, and the finished sauce.

…and here they are with the sauce on them.

I guess that light that says ‘oven set’ means the oven is at the temperature I requested.  *Stupid electric stove*

Here are the fillets in the oven.  Oh, MAN did they smell good while baking!  Also, here they are after I took them out to put the cheese and paprika on – without, and then with.  I didn’t use quite as much cheddar as the recipe called for, and they were perfect.

I put them back in for a minute on ‘broil’, as per the recipe, and then out they came again, sizzling and smelling delicious!  As usual, I did well planning and preparing the main course, but I neglected to plan for something on the side.  I found an apple in the fridge, and made that my strange yet tasty side dish.

Here’s my dinner.  It was very amazing, and I thought the recipe was a keeper.  Very rich and creamy, and great!

Thanks for reading and commenting.  Below is the whole recipe (I only made a half recipe).  The title of the recipe is the link.  I HIGHLY recommend keeping the cooking time to JUST 10 minutes.  I cooked mine for 11 minutes, used to being at higher elevation, and it was almost too long.

The Ultimate Salmon Fillets

Ingredients: Servings: 3-4
1 lb salmon fillet
1/3 cup sour cream (light is fine) or 1/3 cup yogurt
2 teaspoons prepared mustard
2 teaspoons onions, finely minced
2 teaspoons dried dill weed
3 tablespoons mayonnaise (light is fine)
2 tablespoons parmesan cheese, grated
1/2 cup cheddar cheese, grated (optional)
1 Preheat oven to 450 degrees.
2 If frozen, partially thaw fillets and cut into serving size pieces.
3 Place in a greased baking dish.
4 Combine sour cream or yogurt, mustard, onion, dill, and mayonnaise.
5 Season with salt and pepper.
6 Spread mixture over fish.
7 Bake 20 minutes per inch of thickness of fish if frozen or 10-12 minutes if thawed.
8 When just done, sprinkle with the cheeses and a dash of paprika.
9 Broil 1 minute or until the cheese is bubbly and flecked with brown.
10 Serve with lemon wedges.
August 2017
« Mar    
Old Stuff