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8

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 custard with both starch and yolks, either consume it quickly, or boil it well (at least of minute of visible bubbling) to deactivate the yolk enzymes.


5

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, sand, or dust. In general, if you don't rinse your lentils/beans they will foam more while cooking. The foam is caused by starch and denatured protein from the ...


4

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 the cold water and then start warming it up. After it is warmed up, you can bring it to a boil. The "dump all together" method is the more tedious ...


3

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've never made tapioca balls, but the technique used here is a technique common in Chinese cooking called "hot dough" (tangmian 烫面), which I often use. ...


3

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 commercial double burgers. If you actually want to get closer to dietary guidelines, you'll need to up the veg. Veggie/vegan burgers are quite variable, so check the ...


1

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 some air. Note that many puffed cereals are puffed due to the expanding action of steam due to small amounts of water (puffed rice, prawn crackers, popcorn). I ...


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