I've recently been learning about molecular gastronomy, and I was wondering - what edible substances do not dissolve in water, but do in other liquids (e.g. acid)? In particular, I'm looking for ...
Xanathan gum (like many other vegetable gums) is often used as an emulsifier and for thickening liquids. Meanwhile, mono- and diglycerides (aka glycerin flakes) are used in a similar way. I have ...
I've been making a lot of stews recently in a crock pot, and I love using dried beans to thicken it up for cheap. The problem I (and anyone else who eats it) have is that I get terrible gas for one to ...