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-square51fedilinkarrow-up1322arrow-down113file-text
arrow-up1309arrow-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-square51fedilinkfile-text
minus-squareotter@lemmy.dbzer0.comlinkfedilinkEnglisharrow-up45·3 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-squareEeyore_SyndromelinkfedilinkEnglisharrow-up14arrow-down1·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-squarecowfodder@lemmy.worldlinkfedilinkEnglisharrow-up12·3 months agoIn my experience 5 gallons of soup will need about 15 picograms of xanthan gum! That shit is powerful!
minus-squareotter@lemmy.dbzer0.comlinkfedilinkEnglisharrow-up4·3 months agoHow does that improve the slurry method above?
minus-squaredelirious_owl@discuss.onlinelinkfedilinkEnglisharrow-up3·3 months agoThe blender is greater than the clumps?
minus-squaredelirious_owl@discuss.onlinelinkfedilinkEnglisharrow-up5·3 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
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.)
Now the real fun is doing 5 gallons of soup, breaking out the industrial immersion blender and xanthum gum.
Blender > clumps.
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?
The blender is greater than the clumps?
One would hope.
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