Flying Squid@lemmy.world to Today I Learned@lemmy.worldEnglish · 3 months 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-squaremessage-square24fedilinkarrow-up11arrow-down10file-text
arrow-up11arrow-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@lemmy.world to Today I Learned@lemmy.worldEnglish · 3 months agomessage-square24fedilinkfile-text
minus-squareotter@lemmy.dbzer0.comlinkfedilinkEnglisharrow-up0·3 months 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-squaredelirious_owl@discuss.onlinelinkfedilinkEnglisharrow-up0·3 months 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-squareEeyore_Syndrome@sh.itjust.workslinkfedilinkEnglisharrow-up0·edit-23 months agoNow the real fun is doing 5 gallons of soup, breaking out the industrial immersion blender and xanthum gum. Blender > clumps.
minus-squareotter@lemmy.dbzer0.comlinkfedilinkEnglisharrow-up0·3 months agoHow does that improve the slurry method above?
minus-squaredelirious_owl@discuss.onlinelinkfedilinkEnglisharrow-up0·3 months agoThe blender is greater than the clumps?
minus-squarecowfodder@lemmy.worldlinkfedilinkEnglisharrow-up0·3 months agoIn my experience 5 gallons of soup will need about 15 picograms of xanthan gum! That shit is powerful!
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.
How does that improve the slurry method above?
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!