Flying Squid to Today I LearnedEnglish • 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-up1299arrow-down112file-text
arrow-up1287arrow-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 LearnedEnglish • 1 day agomessage-square49file-text
minus-square@CarroladelinkEnglish70•24 hours agoSame technique as making and integrating a cornstarch slurry to thicken a soup.
minus-square@CarroladelinkEnglish4•3 hours agoI was going to say gasoline, but actually no, not really.
minus-square@RestrictedAccountlinkEnglish4•5 hours agoAdd starch to cold water to make gravy. Add starch to hot water to make dumplings.
minus-square@[email protected]linkfedilinkEnglish43•23 hours 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•13 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-223 hours 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•13 hours agoThe blender is greater than the clumps?
minus-square@cowfodderlinkEnglish12•22 hours agoIn my experience 5 gallons of soup will need about 15 picograms of xanthan gum! That shit is powerful!
minus-square@[email protected]linkfedilinkEnglish4•21 hours 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?