Wednesday, July 29, 2009
There has to have been at least one incident where you or someone you know has incorporated starch into a liquid and lumps have appeared !
OH NO ! you must have thought.
Now what ?
Well, now you use a smaller or larger strainer and strain the liquid or batter.
And to prevent such an incident from happening, you will need to dissolved the starch in water, COLD water for that matter, at the ratio of 2 teaspoons of water per each 1 TBSP starch.
If you decide to use hot water you will see that the starch will start to thicken and that is not what you want..........you want your food to be thick, not your 1 TBSP or so of starch.
Mix with a teaspoon for a few seconds and then it is ready to mix with your liquid / batter.
Remember never to just dump the starch powder in your food.
The starch will thicken your food in a matter of seconds to minutes, depending on what you are cooking.
And that will happen because the starch molecules will swell by absorbing as much liquid as they can, until they reach their limit.
Good luck !
Posted by Cat at 7:32 PM