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11
votes
4answers
6k 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
votes
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 ...
9
votes
4answers
337 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 ...
5
votes
3answers
1k 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 ...
5
votes
1answer
265 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 ...
5
votes
1answer
3k 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 ...
4
votes
1answer
992 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 ...
4
votes
2answers
367 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?
3
votes
1answer
340 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
2answers
531 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 ...
3
votes
1answer
238 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 ...
3
votes
3answers
8k 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 ...
2
votes
1answer
2k 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 ...