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0
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1answer
47 views

My dishes seem the same [on hold]

I have been learning to cook for a little while now, and can make 10+ good looking and tasting meals but I have a problem I am encountering that I notice more and more as I learn new meals. It seems ...
3
votes
1answer
30 views

Does type of starch used for thickening make a difference in a fruit sauce?

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 tend to have potato starch in their ...
2
votes
1answer
41 views

Starch Content of Dehydrated Potatoes

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 of potatoes and processing them to ...
0
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0answers
23 views

Can I get pre-gelatinized starch in the UK?

Do you know where I can get pre-gelatinized starch in the UK? In the USA, the thing to buy is apparently "Instant ClearJel" but it doesn't seem to be available in the UK. I have found "Ultratex" in ...
3
votes
3answers
108 views

Maintaining Sourdough Starter - Are potato flakes/water necessary?

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 water to feed it- having neither, I hoped ...
2
votes
1answer
126 views

How do you make tapioca from cassava?

I am curious as to how tapioca is made from cassava. Also, is it possible to do this at home? Thanks.
6
votes
1answer
1k views

Can flour be used interchangeably with starch?

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?
6
votes
1answer
865 views

Effect of potato water on bread (early experiment results)

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 sugar 283g to 340g lukewarm water or ...
3
votes
1answer
652 views

What is the relationship between starchy vegetables/fruits and root vegetables?

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 include: corn, potatoes, yams, etc. ...
3
votes
1answer
637 views

Does glutinous rice flour function differently from regular rice flour as a coating?

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) contain glutinous rice flour. Others contain ...
5
votes
1answer
857 views

Why cook green plantains?

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 potatoes? Does the ratio of amylose to ...
4
votes
2answers
1k views

why does soy milk curdle when salt is added

Why does soy milk curdle when salt is added? Does it have something to do with starch?
9
votes
4answers
432 views

Is it possible to make transparent / translucent pastry?

I'm looking for something that works like pastry (malleable before baking, rigid after baking, mild unobtrusive flavour) that is transparent or translucent. The idea is to use for topping savoury ...
2
votes
1answer
7k views

Corn Starch vs Potato Starch

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 starch but at the store I mainly found corn ...
5
votes
1answer
6k views

Can I use tapioca pearls for thickening?

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 way to use the pearls as I would use the ...
11
votes
4answers
10k views

Can we digest raw starch?

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 common sense on par with not to touch a hot stove because it ...
10
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2answers
2k views

Is there an authoritative source on whether salt affects pasta stickiness?

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 gelation. This seems to be a controversial question, with lots ...
3
votes
3answers
13k views

Can you help me get my cream pie filling stiff enough?

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 been researching Shirley O, Corriher ...
5
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4answers
2k views

Is there a product available that is pre-gelatinized starch and what product name is it sold with?

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 kitchen, as most foods are home cooked ...
4
votes
1answer
1k views

Why does rice flour or cornstarch produce crispier crusts than wheat flour?

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 Vietnamese banh xeo, which is like a ...
3
votes
2answers
681 views

Will adding lemon juice to non-wheat pastas make them starchier?

I read in this question: http://cooking.stackexchange.com/questions/2574/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 ...