Flying Squid to Today I Learned@lemmy.worldEnglish • 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-square49fedilinkarrow-up1308arrow-down113file-text
arrow-up1295arrow-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 Learned@lemmy.worldEnglish • 1 day agomessage-square49fedilinkfile-text
minus-square@otter@lemmy.dbzer0.comlinkfedilinkEnglish44•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@delirious_owllinkEnglish5•19 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@Eeyore_Syndrome@sh.itjust.workslinkfedilinkEnglish14•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@cowfodder@lemmy.worldlinkfedilinkEnglish12•1 day agoIn my experience 5 gallons of soup will need about 15 picograms of xanthan gum! That shit is powerful!
minus-square@otter@lemmy.dbzer0.comlinkfedilinkEnglish4•1 day agoHow does that improve the slurry method above?
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?