Tapioca pearls, also called boba, are made from cassava root (yuca, manioc, tapioca) and are very well-liked for the preparation of desserts especially in China, South East Asia and South America. Tapioca pearls (boba) are sometimes in trade under the designation sago pearls, what isn´t correct, because sago pearls are made from the sago palm
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Potassium bitartrate, better known as Cream of Tartar, is a side product of winemaking. In the kitchen, cream of tartar is used to stabilize egg whites and give them more volume. One of the most well-known desserts, where Potassium bitartrate (Cream of Tartar) is used, are Meringues. Potassium bitartrate prevent sugar syrups from crystalization and
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Panko is the name for japanese bread crumbs, which is made from white bread without a crust. The flaky Panko bread crumbs are widely used in Asian cuisines and become more and more popular in Western cuisines, as well. The Japanese Pank bread crumbs gives a crisper, airier texture to breadcrumbed dishes, as usual bread
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In Asia, there are a lot of fried in a batter dishes around. We always wondered, how they produce such a nice and fluffy batter, until we figured out, that they use Tempura flour. Tempura flour, as a ready-mix, is sold in Asia shops and one of the top brands is the Gogi Tempura flour
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Agar Agar, a 100 % vegetarian gelatine, is an thickening agent made from red algae, mostly from the algae genera Gelidium and Gracilaria. As common gelatine is made from conjunctive tissue of porks or cows, Agar Agar is a vegetarian substitute to thicken sauces, to make jellies, puddings, custards and cakes. Some cooks also say,
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