Need some input for a work recipe

  • Posted by a hidden member.
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    Jan 04, 2010 10:33 PM GMT
    Ok, at work I make a tapioca pudding for my residents (nursing home) that is semi-instant which involves me heating the whole milk, adding the tapioca, and keep heating until it starts to thicken.

    Well our new dietitian wants us to make the tapioca with skim milk. Of course she doesn't cook; which leads me to this one question I need an answer for.

    If I use skim will it set-up with the reduced fat content? All my co-workers and a friend who teaches culinary doesn't know. I was wondering if anyone on here may have tried this and if it worked or not.

    Thanks for any help.

    Fyi, I don't have the stuff to make tapioca from scratch.

  • scionguy

    Posts: 33

    Jan 05, 2010 7:32 AM GMT
    I am not sure how it works for the industrial kitchen, but I have made it with skim and soy milk before (lactose intolerant here, so nonfat lactaid milk or soy were my options). It will thicken, but you need to cut back the amount of milk used by about 1/4 cup for 2 normal boxes. It also took a bit longer to set than what the box said it would.

    Is there a particular reason she wants you to cut back from whole milk? Can you try 2% as a compromise. In a lot of cases, from what I have seen at nursing homes, the residents need all the calories they can get due to lack of appetite. I can understand wanting to control cholesterol and what not, but seriously, this is a bit much.

    Feel free to shoot me a message on here for more specifics.
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    Jan 07, 2010 4:23 AM GMT
    Well thanks for the advice. I did use the skim and it workedicon_biggrin.gif It did take longer to set but hey, I get paid by the hour.

    The main reason for using skim milk is to watch the fat intake for residents who are on a low fat/ low calorie diet. While some older people do lack an appetite; there are others who don't. Also consider the amount of calories you burn when you don't really get around easily.....

    Thanks again for the help.
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    Jan 31, 2010 4:00 PM GMT
    For info for the future, the setting of tapioca is because the starch in the tapioca denatures, then entangles with the other starch molecules, forming a kind of net.

    So the setting is innate to starch, not to the fat ^_^

    This will also apply to other flours, esp wheat flour.