SC - US bars UK
Philip & Susan Troy
troy at asan.com
Thu Dec 7 11:50:35 PST 2000
On 7 Dec 2000, at 12:16, Decker, Terry D. wrote:
> Sago is not tapioca.
According to the Epicurious dictionary:
Sago [SAY-goh]
A starch extracted from the sago (and
other tropical) palms that is processed
into flour, meal and pearl sago, which is
similar to tapioca. South Pacific cooks
frequently use sago for baking and for
thickening soups, puddings and other
desserts. In the Orient and in India it's
used as a flour and in the United States
it's occasionally used as a thickener
Pearly tapioca might still be a reasonable substitute, though, if you
can't find Sago?
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