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22 votes
Accepted

Is the foam on pasta water significantly more starchy than the rest of the water?

Yes, that foam is mostly starch. However, for traditional pasta sauces you don't want only that foam for your sauce. You're emulsifying the sauce with starch and water, so you want at least some of ...
FuzzyChef's user avatar
  • 65.3k
19 votes

How to infuse starch into potato?

You can't infuse starch into a potato. A potato is not a sponge, and even if it were, infused starch wouldn't work. You need not just some amount of starch, you need the proper kind of starch, in the ...
rumtscho's user avatar
  • 139k
10 votes

How to infuse starch into potato?

Have you considered just using a different potato? In the UK we don't see russets at all; our crisps [chips] are not made from them ever… though we don't know what type they are made from - it seems ...
Tetsujin's user avatar
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8 votes

Microwave pudding sediments

Unlike with stovetop recipes, you need not heat the major part of your milk first and then add the starch slurry, you can mix everything while cold. As with all similar microwave recipes, using a wide ...
Stephie's user avatar
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8 votes
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Does starch thickened custard get thinner after a few days?

It is not the starch alone, but the combination of starch and egg yolks. Yolks contain an enzyme which digests starch after some time, making the whole custard thinner. If you absolutely have to use a ...
rumtscho's user avatar
  • 139k
8 votes

Making a vegan potato-puree like course without whole potatoes

You're vague about what's available at a reasonable price in your area, but there are plenty of things that are used to make vegetable mash: Root vegetables. (Turnip, parsnip, yams, sweet potatoes, ...
Joe's user avatar
  • 80.9k
6 votes

Making a vegan potato-puree like course without whole potatoes

First, potato starch is exactly what you don’t want to use. In a very non-scientific way of describing it, potato starch is what you get when you remove almost all of the potato, leaving you with ...
Stephie's user avatar
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5 votes
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For what dishes I should wash starch off red lentils?

The main reason why you rinse lentils and beans is to remove debris or shriveled lentils. Also for hygiene reasons, depending on where and what lentils you bought, they might include little stones, ...
Hannah's user avatar
  • 803
5 votes

Microwave pudding sediments

When I wish to cook a pudding or sauce in the microwave, I heat most of the liquid ingredients (roughly 3/4th - 4/5th) in the microwave first. I keep a close eye on it and remove it just before it ...
Jude's user avatar
  • 3,953
5 votes
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Emulsifying starchy vegetables

First, I would expect the Bon Appetit recipe to result in a greasy soup as written. It has both too much oil, and too much pasta water in it. The standard way to make a "creamy" pumpkin ...
FuzzyChef's user avatar
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4 votes
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Can I make potatoes sweet by cooking them?

What you intended won't work. I have also heard generic statements that cooking in principle breaks down complex carbohydrates to simple ones, but this doesn't mean that all complex carbohydrates will ...
rumtscho's user avatar
  • 139k
4 votes

Can I make potatoes sweet by cooking them?

The way to make potatoes sweet is actually to not cook them right away -- you need to chill them, to give the time for starches to convert to sugars. (it's called "Cold Induced Sweetening"), which is ...
Joe's user avatar
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4 votes

Can I make potatoes sweet by cooking them?

A raw potato is 79% water, 17% carbohydrates (of which 88% is starch) and 2% protein. So your question is essentially: can starch be turned into sugar? In theory the answer is clearly 'yes': this is ...
Mark Wildon's user avatar
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4 votes
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Why does rinsing lentils create foam? Is this natural?

Yes, it's perfectly natural. Dust being rinsed off the outer surface of the lentils makes the water more viscous and helps to trap air in the form of small bubbles. In a strainer, the dust would be ...
logophobe's user avatar
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4 votes

Can you make stew without onions?

If you were to cook meat in just water (possibly after browning it) you could call it a braise. In order to be a stew it probably needs some other ingredients. If you don't like or don't have onions, ...
Kate Gregory's user avatar
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4 votes
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Pudding vs. laundry starch - Add water gradually or all at once?

Yes, both processes are valid ways of making pudding (not roux). You can either dissolve the starch in a little cold water first and then gradually warm it up, or you can dissolve the starch in all of ...
rumtscho's user avatar
  • 139k
3 votes

What to add as extra starch for a burger?

One option would be a hash brown - that's mainly potato, so starchy and tasty. It's like putting the fried in the burger. You could also add another layer of bread of some sort, as in some ...
Chris H's user avatar
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3 votes
Accepted

Advice to making Boba Pearls

I visited some Chinese language websites, and it seems that there really isn't any magic here. Since their recipe is basically the same as the first one you linked to, I won't post any links here. I'...
xuq01's user avatar
  • 509
3 votes

Which is the better substitute for tapioca: corn starch or potato starch?

Both potato and corn starch would work equally well in the preparations you describe. When substituting flour, the proportions are equal, e.g., one tablespoon flour to replace the one tablespoon of ...
Giorgio's user avatar
  • 2,755
3 votes

Effect of potato water on bread (early experiment results)

Using the liquid in which a russet, also known as Idaho potato has been cooked to proof yeast and also incorporating the cooked mashed potato into the dough, is a time honored almost ancient method ...
agatha's user avatar
  • 31
3 votes

Is the foam on pasta water significantly more starchy than the rest of the water?

Is it better to repeatedly skim the foam that typically forms on top of the pasta water for this purpose (assuming it is more starchy), or does it not make a difference? Yes, the starchiness of the &...
DotCounter's user avatar
2 votes

What is the binding power of starches vs flour?

When it comes to food 'thickness' (viscosity) is frequently discussed in 'relative terms' but not 'measurable units'. As such I'm not sure your question can be answered in 'absolute' terms. Turning ...
Cos Callis's user avatar
  • 18.2k
2 votes

How is starch content of some vegetables reduced by cooking?

Starch is a polymer of glucose. To use the glucose you need to break pieces off the starch. Starch concentration decreases as the starch molecules are broken up. source This is hydrolysis, ...
Willk's user avatar
  • 6,616
2 votes
Accepted

Why do Injera recipes call for adding boiling water or cooking down tef with some water?

I can’t give a definitive answer for Injera, but in baking, a boiled water/flour mixture (called tangzhong or water roux) is added to increase the dough’s water content, effectively binding more ...
Stephie's user avatar
  • 60.1k
2 votes
Accepted

Corn/Potato/Rice/Flour starches in deep frying

Imagine you fry it as a whole If you want potato starch. Think, what it is like to fry a whole potato because potato starch come from potato. People cook base on recipe and lost interest in how the ...
Supa Suriyawong's user avatar
2 votes

How do I stop potatoes falling apart in a long-cook?

There's a 'cheat' I learned many years ago - by accident. If you parboil potatoes, the starches change in such a way as to make the outside fluffy, yet the inside not collapse - for if you're making ...
Tetsujin's user avatar
  • 29.8k
1 vote

How to make creamy/starchy risotto with brown rice?

The "dissolved" starch is going to make a sauce or "gravy". Different sources of starch will have a somewhat different taste. So experiment a bit with different sources of starch and see which tastes ...
MaxW's user avatar
  • 2,649
1 vote

Is there a way to incorporate air into a gel made from starch and will the pockets of air stay when dehydrated?

While I can't talk directly to the idea of adding air to a starch, I can mention some experiments I have done. Perhaps you could try whipping your starch mix before dehydrating to capture and trap ...
user85471's user avatar
  • 231
1 vote

Is there a way to incorporate air into a gel made from starch and will the pockets of air stay when dehydrated?

You can create a "puffed" texture with methylcellulose. Chef Jose Andres made a popular dish, based on this concept, at one of his restaurants, using beetroot. Methylcellulose is whipped ...
moscafj's user avatar
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