Is there any noticeable difference between mochi made from pounded rice, versus mochi made from mixing rice flour and water together and cooking briefly? If not, why bother with the labor-intensive ...
When you are using a roux, the darker it is, makes the sauce less thick. Vice versa, if the roux is quite light, it has more of a thickening effect. Why is this?
So, I have canned flour from 1991. It's been airtight and in our food storage. There is no bugs and it smells fine, is it good to use?
My question is based on this concept: The proteins (enzymes) denature at a specific temperature. This paper says that plant proteins denature at 50 - 60 degree celcius. As far as my knowledge ...