Tapioca pizza crust is undercooked?

So I’ve been having issues with this GF tapioca pizza crust. I like the crust a lot because it’s allergy friendly (no yeast/soy/gluten/nuts/anything really) and actually doesn’t taste like rocks. Problem is, I can’t tell why the crust is coming out undercooked every time.

The box recommends 450F in a 14″ circular pan for 15-18 mins or 7 mins to cook the crust, 7 minutes to cook with toppings. (Note: it’s not a premade crust, it’s essentially just flavored tapioca flour – I add eggs, milk, and oil to it).

The first time I made it, I put the crust in for 7 mins on a metal sheet at 450, and then cooked it until the desire time. Upon seeing it unfinished, I put the combined crust and toppings in for 13 extra minutes (so ~20 minutes totally). The results were the same and I would have kept it in longer, but the cheese was starting to burn.

So I said okay, let me change it up. Today, I used a glass pie pan (I think a 12″ one), cooked the crust for a full 10 minutes at 425*, and then cooked it with toppings for another 10 minutes at 450. Exact same results. I figured this could be my fault, it’s hard to guess the time difference of 25 degrees, so I said screw it.

I put it in the oven for a whole 16 minutes at full 450 degrees…no luck.

My question is then:

1) Judging by the images, is this actually undercooked? I assume it is, but I’ve never had actual tapioca bread before, so I don’t really know. But in the first image, you can see how the bottom looks clearly done (aeorated and structured), but the middle is slightly mushy, translucent, and (hard to tell from the lighting) significantly darker than the rest of the crust.

To best describe it, it’s a thin, shiny line that looks like the texture of a gummy bear.

2) Since I assume it is undercooked, where am I going wrong? Do I just need to stretch the dough out that much more? It was already tearing both times, so I figured it shouldn’t be any thinner than it was. I don’t think it’s an oven issue – we did have some uneven cooking year and a half ago, but cleaning it out seemed much better now.

Do I just need to ignore the box and just stick it in the oven longer, maybe at 400 degrees?

Any suggestions or help would be most appreciated!

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What’s happening to the coating on the OUTSIDE of my roommate’s non-stick cookware as we wash it?

My roommate has a set of non-stick pots and pans. They advertise themselves as dishwasher-safe, so we typically machine-wash them.

The exterior of the pans is not bare metal; it’s covered in some kind of dark gray matte coating, as in the following picture:

However, we’ve noticed that the pans we use more often (and therefore wash more often) are starting to lose this coating:

The pans also give off a noticeable amount of dark gray dust if you scrub them too vigorously; I assume this is the coating coming off.


What is the exterior coating? Why is it there in the first place?
Why is it coming off? Are the pans not as dishwasher-safe as they claim?
Is there any reason to be concerned about this? Does it have any implications for food safety, or for using the pans?
A couple notes:

The non-stick coating on the interior of the pans (which is Teflon or similar) isn’t coming off – it’s just fine, and the pans are still functionally non-stick.
Pretty sure that brown splotch on the exterior of the second image is just grease spillage. The pans are aluminum, so shouldn’t be rusting.
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How to achieve in my homed-made mayo the same strong ‘egg flavor’ as in store-bought mayo?

I have been experimenting with home-made mayonnaise recently. My favourite mayonnaise brands like Hellmann’s and Hienz have three distinct taste ‘points’ that I have tried to achieve:

A distinct ‘eggy’, or egg-like flavor
While I have been able to achieve the tangy-ness and saltiness through vinegar and salt, I have no idea how manufacturers make their mayonnaise taste so eggy. Do they half boil the eggs before emulsifying the mayo? Or is it achieved through a blend of other spices? I tried adding more raw eggs to my recipe but they don’t seem to have any effect.

I appreciate any advice on what I could add to achieve this strong egg-like flavor in my home-made mayo. …read more

best way to keep fresh basil leaves?

My basil often spoils after 2- 3 days of purchasing them from the supermarket. I have tried wrapping them in a wet paper towels in order to keep them hydrated, but it doesnt seem to have any effect.

How do you preserve your fresh basil leaves for longer than a few days? …read more

Do I need to cook smoked beef before eating?

I bought some beef from the supermarket that said “smoked beef” on the label and nothing else. It was contained in the fridge, not the freezer section. I’m not sure how to prepare this for eating. I tried making a few slices and put it in the foreman for about 5 minutes. It turned out tough after about 30 minutes after grilling.

How do I prepare this and how long can I store this in the fridge?

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How can I approximate a deli kaiser roll?

I want to approximate kaiser rolls, as you would buy in a deli or bodega. I tried this recipe, and the results were tasty, but not really a kaiser roll. Specifically, they were:

Too dense
Not crusty enough
How can I get closer to the target? …read more

What skills/techniques are _necessary_ for making espresso?

I’m considering buying an espresso machine, as an experiment. (I have a number of concerns, including expense, counter space, and my spouse’s patience, but I also want to move beyond the pre-determined menu items in the coffee shops.) I know it’s a complex process with many variables, requiring good technique; I also know that it invites obsession. And I don’t need any more obsessions than I already have. I just want to make good coffee and get on with my day. So here’s my question: what is the minimum set of skills/techniques/conditions that you need to master in order to produce good espresso? …read more