I’ve gone 47 years without knowing that.
Same technique as making and integrating a cornstarch slurry to thicken a soup.
If you add hot water to corn starch, you’re gonna have a bad time. And clumps.
(Use cold water to make the paste, then add that to the heated liquid you want to thicken via corn starch, FYI.)
Now the real fun is doing 5 gallons of soup, breaking out the industrial immersion blender and xanthum gum.
Blender > clumps.
In my experience 5 gallons of soup will need about 15 picograms of xanthan gum! That shit is powerful!
How does that improve the slurry method above?
The blender is greater than the clumps?
One would hope.
Usually I mix cold water and starch in a jar and shake the fuck out of it, then pour it into the sauce or soup or whatever
Add starch to cold water to make gravy.
Add starch to hot water to make dumplings.
is there nothing Americans won’t add corn products to?
I was going to say gasoline, but actually no, not really.
Same if you make mac and cheese with powdered cheese. Make a roux, make the sauce, then mix the sauce into the noodles.
Any mac’n’cheese recipe that involves silent consonants is too fancy for my mac’n’cheese…
That’s rough. I mean, rof.
Your Kraft mac and cheese will be much easier to mix the cheese in my way.
When making mac and cheese just cook the pasta in milk, then when it’s ready add in the grated cheddar, mozzarella and cream cheese and stir. Job done.
That’s kind of a different thing than I was talking about.
This is the best way to mix wasabi and soya sauce too
Why are you mixing them
Because it tastes good.
But it tastes so much worse than adding a ball of wasabi to the piece and dipping the soy sauce separately if at all. How can you possibly get enough wasabi to really bring out the flavor of the fish without absolutely drowning your sushi in soy sauce? Not every piece should get the same proportion of soy sauce and wasabi either.
You mix a ton of wasabi into the soy sauce. Artificial non-problem solved!
My wife does that too. I don’t get it.
I’m glad I’m not the only one
Jokes on you, I love the clumps of chocolate in milk with cocoa powder.
I do this with cold milk or creamer when making hot chocolate. Make a nice paste by continuously mixing it while waiting for the water to boil is plenty good enough and makes it much tastier!
With chocolate milk i have always just added a small amount of boiling water to the powder and swished it round the cup. not with a spoon, just hold the cup at the top and swing it round in small circles and use centrifugal force to mix it (obviously dont swing it too hard or it will leave yo cup and burn your hand) then add the cold milk to the top. Never had clumps.
But I will try this.
THE PLOT NO LONGER CLUMPENS!
Cocoa is definitely gonna clump up this way just making the paste if you don’t have enough liquid to rehydrate the entire amount. Especially if you try to do it with cold liquid.
The real trick is to add it slowly while stirring. Like you’re adding the milk when making custard or the sugar for merangue.
Just add the powder after adding the hot water. Mix while adding. Profit.
Who the fuck is going to make a paste to avoid clumping?
Me. Because I don’t like the clumps. Also, you do it while the water is heating up. It’s not like it takes extra time.
Okay - I will have to give this a try. Usually adding the powder to the hot water while mixing is sufficient.
That’s literally what “instantized” means, though. 😅
