I read in this question: Why add salt to the water when cooking pasta? that adding an acid like lemon juice to water you're cooking pasta in will help keep it f
If you add a percentage of rice flour or cornstarch to any sort of breading or pancake, you get a much crispier crust than one made with 100% wheat flour. The V
I am trying to make packets of instant pudding that do not need heating, in order to thicken the mix to form a cold dessert. Some sanity has to be found in my k
Everytime I make a pie, I get a different result as far as the stiffness of the pie. I am trying to perfect coconut cream pie (and other cream pies). I have
The Seasoned Advice answer to Why add salt to the water when cooking pasta? is that it makes the pasta less sticky by inhibiting starch gelatinization. This see
One of the wisdoms passed on early in my family is not to eat certain types of food raw, because they will cause bellyache. It is regarded com
A friend of mine went shopping in an Asian market. I asked them to bring me tapioca starch. They brought me a package of small tapioca pearls. Is there any wa
One of the recipes I am trying out asks me to use Potato starch to help thicken the sauce. A majority of the recipes I found online for it say to use Potato sta
I'm looking for something that works like pastry (malleable before baking, rigid after baking, mild unobtrusive flavour) that is transparent or translucent. T
Why does soy milk curdle when salt is added? Does it have something to do with starch?
Many cookbooks and chefs recommend cooking green plantains before eating them. Is it just because of all the starch? Or are there any toxins as in sprouting po
I am going to try making wasabi peas despite a dearth of recipes online. I've read the list of ingredients of several brands, most (including my favorite) conta
I am battling with rosacea and was recommended by a doctor to not eat starchy things, including starchy vegetables and fruits. I know that starchy vegetables i
I was trying to make potato chips at home but forgot wash off the excess starch from the freshly cut potato slices. I have already dried them off. Now when i fr
Inspired by another question here, I am going to make potato bread. I am using the King Arthur Flour recipe. (For 2 loaves) 1 tablespoon instant yeast 99g sug
I don't know if the question I'm asking is suitable for this site, but can the word flour be used interchangeably with starch?
I am curious as to how tapioca is made from cassava. Also, is it possible to do this at home? Thanks.
I just got some sourdough starter going with the Oregon Trail, and it seems to be doing quite well. However, the guide calls for using potato flakes or potato w
Good day! I've been wondering this for years. I'm from Nova Scotia and we cook a Traditional meal called Rapure. The way it's made is by taking about 15 lbs
I'm making fruit sauce to spoon, say, over a piece of cheese cake. American recipes typically call for corn starch to thicken it, but around here most people te