Tapioca

Dry tapioca pearls and flour store indefinitely in a cool, dry pantry in an airtight container.

Pearl tapioca must be soaked and cooked before eating—raw pearls are hard and indigestible.

Soak tapioca pearls in water for 30–60 minutes before cooking to hydrate them evenly.

Stir gently while cooking to prevent clumping and sticking.

Tapioca thickens as it cools, so be conservative with amount if using as a thickener.

Cooking tapioca without soaking first—it won't cook evenly.

Using too high heat or not stirring enough, leading to lumps or burning.

Adding tapioca to hot liquid without adjusting proportions—tapioca can make dishes very thick.