Flying Squid to Today I [email protected]English • 1 day agoTIL if you want to make a powdered drink like hot chocolate or cup-a-soup, add a tiny amount of water to the powder and make a paste before adding the hot water to avoid clumping.message-square49arrow-up1309arrow-down113file-text
arrow-up1296arrow-down1message-squareTIL if you want to make a powdered drink like hot chocolate or cup-a-soup, add a tiny amount of water to the powder and make a paste before adding the hot water to avoid clumping.Flying Squid to Today I [email protected]English • 1 day agomessage-square49file-text
minus-square@[email protected]linkfedilinkEnglish73•1 day agoSame technique as making and integrating a cornstarch slurry to thicken a soup.
minus-square@[email protected]linkfedilinkEnglish2•11 hours agois there nothing Americans won’t add corn products to?
minus-square@[email protected]linkfedilinkEnglish5•11 hours agoI was going to say gasoline, but actually no, not really.
minus-square@[email protected]linkfedilinkEnglish4•13 hours agoAdd starch to cold water to make gravy. Add starch to hot water to make dumplings.
minus-square@[email protected]linkfedilinkEnglish44•1 day agoIf you add hot water to corn starch, you’re gonna have a bad time. And clumps. (Use cold water to make the paste, then add that to the heated liquid you want to thicken via corn starch, FYI.)
minus-square@[email protected]linkfedilinkEnglish5•21 hours agoUsually I mix cold water and starch in a jar and shake the fuck out of it, then pour it into the sauce or soup or whatever
minus-square@[email protected]linkfedilinkEnglish14•edit-21 day agoNow the real fun is doing 5 gallons of soup, breaking out the industrial immersion blender and xanthum gum. Blender > clumps.
minus-square@[email protected]linkfedilinkEnglish3•21 hours agoThe blender is greater than the clumps?
minus-square@[email protected]linkfedilinkEnglish12•1 day agoIn my experience 5 gallons of soup will need about 15 picograms of xanthan gum! That shit is powerful!
minus-square@[email protected]linkfedilinkEnglish4•1 day agoHow does that improve the slurry method above?
Same technique as making and integrating a cornstarch slurry to thicken a soup.
is there nothing Americans won’t add corn products to?
I was going to say gasoline, but actually no, not really.
Add starch to cold water to make gravy.
Add starch to hot water to make dumplings.
If you add hot water to corn starch, you’re gonna have a bad time. And clumps.
(Use cold water to make the paste, then add that to the heated liquid you want to thicken via corn starch, FYI.)
Usually I mix cold water and starch in a jar and shake the fuck out of it, then pour it into the sauce or soup or whatever
Now the real fun is doing 5 gallons of soup, breaking out the industrial immersion blender and xanthum gum.
Blender > clumps.
The blender is greater than the clumps?
One would hope.
In my experience 5 gallons of soup will need about 15 picograms of xanthan gum! That shit is powerful!
How does that improve the slurry method above?