One of Blakes components to his "Blueberry Cheesecake" dessert was very interesting to me and I thought deserved its own post. The component was fried tapioca pearls which he used to add both texture and a unique flavor. The technique he used to create these little fried morsels was really cool. He basically cooked large tapioca pearls in water until they were fully cooked. He then took the pearls which still had some of the slimmy residue on them and spread them onto a dehydrator tray and dehydrated them overnight. (the picture above is the tapioca pearls that have been dehydrated) Blake then proceeded to break the sheet into smaller shards and fried them in grapeseed oil. The shards puffed up a lot as soon as he placed them in the frying oil. The pearl shards took less than a minute to fry in the oil. He took the pearls out and immdiately "seasoned" them with a mixture of freeze dried blueberry, buttermilk powder, and fennel pollen. I tasted the pearls before and after the seasoning. The pearls that were not seasoned had a very neutral flavor and a very crisp and crunchy texture. I really enjoyed learning a new technique for frying tapioca. I think the possibilities for flavoring the finished fried tapioca are endless. You might even try flavoring the cooking liquid that you cook the tapioca in before dehydration and frying. The picture below is a finished shard of fried tapioca after being seasoned. Thank you Blake for making a really awesome component and teaching me a new technique!