Some of you might have noticed recently I am dabbling with pudding. Well - to no avail. This is my recipe: yolks - 1 cocoa - 30ml sugar - 60ml butter - 10m
I have a cookie recipe that calls for cornstarch. I was wondering if I could substitute it for potato starch (katakuriko, in Japanese).
I made a some pies a couple of days ago. The recipe called for cornstarch and it thicken the filling after it came out of the oven. The only thing is I could ta
I want to make Turkish Delight but I don't have cornstarch and cream of tartar. They are not available in our country, Bangladesh. What can I use instead?
The other day I prepared General Tso's Tofu. It tasted good, but the result was not quite what I wanted. Like with many other Chinese dishes, the tofu cubes in
Which is the better substitute for tapioca in Chinese/South East Asian dishes, e.g. for thickener of soups and for meatballs? Is it corn starch or potato starch
I put way too much corn starch into a "random sauce": I was just mixing random things together to dip my carrots in. It includes whey, honey, and other random
I use cornstarch as my thickener when I make pastry cream. No matter how long I cook the cream I still get that "cornstarch" taste. Any help? My recipe is 1 C
I'm trying to thicken a heat-sensitive mixture. I would like to use cornstarch as a thickener, but from my understanding, cornstarch must be heated to near-boil
I made some General Tso's Chicken last night using a batter of potato starch and water then frying in peanut oil. I used just enough water to wet the starch and
I have attempted to make thai beef meat balls for about 10 times now and failed almost everytime. Thai beef meat balls need to be stretchy and have a chewy text
If we make tomato ketchup of 100kg tomatoes. What would be the procedure to add the gum? What quantity of gum should be used? Currently we are using corn starc
Cornstarch is used in various recepies for many purposes but sometime it is not available in kitchen. So, what can I substitute for cornstarch?
YouTube recently started recommending Chinese cooking videos. This particular cook has a curious habit of rubbing cornstarch all over the chicken breasts befor
One of the Dr. Oetker products is a fruit glaze, which sets to a clear gelatin, and which the ingredients list indicates to be principally tapioca starch. Can I
I prepared some pastry cream to use as pie filling. Right after it had been cooked, and while still hot, I passed it through a sieve onto a bowl with chopped wh
If when baking cakes, and especially pastries, you want less gluten formation, why not use something that has even less gluten than cake flour? What would happe
I only needed a few more tablespoons of flour, but I had run out. Instead I substituted half the amount of cornstarch. Will my bread still have the right textur
I've found several recipes to make cocoa spread (meaning without nuts of any kind), but none really satisfy what I'm looking for. I've tested a combination of c
I recently made chocolate pudding by putting 25ml of cream, 410ml of 3% milk and 50ml of cornstarch (not a good way to measure cornstarch, I know) along with tw