The Stack Overflow podcast is back! Listen to an interview with our new CEO.

New answers tagged

1

If you’re looking into hydrocolloids, the best you can get will be a iota (0.45%) and kappa (0.35%) gel, which is used to coat food with a firm gel. I think you’re thinking into the right direction in getting a real waxy texture will go through exploring lipids and lipcolloids (I don’t really know if there are food applications though).


0

Anytime I have excess liquid in a stew, casserole, cold salad made with mayo or salad dressing, creamy soup, gravy, or something similar, I add alittle mashed potato flakes at a time...it absorbs the excess liquid without changing the taste or texture...unless you put too much in. A LITTLE at a time is key! But, I've never tried it in my homemade salsa...I'...


Top 50 recent answers are included