Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [starch]

48 questions
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How to make creamy/starchy risotto with brown rice?

I've been making risotto with a brown rice blend (Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Whole Grain Wehani Rice, Whole Grain Black Japonica Rice), and I quite like the texture, and how easy it is for the rice to cook al dente. However,…
Khashir
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Why do Injera recipes call for adding boiling water or cooking down tef with some water?

Very often in Injera recipes you will see step toward the end of the process, right before cooking that involves cooking some Tef flour with some water and then mixing that into the batter. Can anyone explain what this step is for? The rough recipe…
fraxture
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Why does rinsing lentils create foam? Is this natural?

I ran out of organic brown rice today, and I happened to have some lentils, but when I went to rinse them with the spray nozzle on my sink (set to warm) they started to create a bubbly foam. The lentils were in a bowl not a strainer. I'm not used to…
user62511
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Corn starch is too sweet for me.

I'm not an experienced baker, so I need a little help. I don't like the sweet taste corn starch leaves in some items I bake, like cornbread (cornbread is not supposed to be sweet, that's cake). Do alternative thickeners such as arrowroot or tapioca…
Klnok
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Reconstitute all purpose wheat flour from starch and gluten

Due to the recent events (COVID-19) the groceries stores' shelves are totally wiped of flour of any grains. I have not found flour for roughly a week. Now the shelves are still stocked well with starches (corn and potato) and gluten flour/powder.…
Ching Chong
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Making a vegan potato-puree like course without whole potatoes

I live in Thailand in which potatoes in retail supermarkets can be a bit expensive because of a bit low demand due to low traditional usage in local cuisine. In my opinion in Thai bazaars the price is likely to be a bit lower though. Although, it…
user79730
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Millet (wild yeast/sourdough) fermentation decreasing thickness of the slurry

In order to reproduce a traditional Turkish drink recipe for Boza. Which has a thick consistency, low alcohol content (around 1%), and a slightly acidic sweet flavor. I'm repeating this two step recipe in batches. First batch is with the starter,…
zetaprime
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How do starches, butter and milk interact from a culinary chemistry / food technology standpoint?

I'm trying to find out how different starches behave and how they interact with other ingredients. Corn starch (Maizena), for example, will act as a thickener as soon as it reaches its gelatinization temperature. Wheat starch (wheat flour), on the…
Frank van Wensveen
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Can you make stew without onions?

I'm trying to make a stew with the least amount of ingredients. If I could just cook the meat itself that would be great but I think that would be frying or grill so not a stew. What is the least ingredients one needs to make a stew? I take it can…
James Wilson
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Potato starch as a pie thickener?

Can I use potato starch as a thickener for pie filling? From what I see it's not supposed to boil, but I cannot avoid this with pies. (I've tried it with a fruit pie and it doesn't seem to thick it much.) If potato starch is not good for this, what…
Mikhail Edoshin
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Starch accumulating as sediment during shallow fry

Since I was shown how to make tatsutaage (a particular type of Japanese fried chicken with grated ginger in the marinade), I've been tweaking things in the recipe here and there, and this week have arrived at one that produces results I'm very happy…
user242007
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Sugar-free chewy texture with a starch or hydrocolloid

I would like to create a chewy sugar-free (keto) cookie. Which ingredient (probably a starch or hydrocolloid) can emulate the chewiness of a cookie made with brown sugar, without sugar?
Viktor Tábori
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Ultra thick and fluffy pudding

I recently traveled to NY and tried Magnolia's banana pudding. Long story short, it was amazing :D When I came back home I tried to create the next best version. Having seen the below video, I combined vanilla pudding, whipped from a combination of…
AnchovyLegend
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How is starch content of some vegetables reduced by cooking?

How is starch content reduced by cooking vegetables? Are the starch molecules simply broken apart? For example, this study showed a reduction in starch in sweet potato by cooking.
Adam Thompson
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My dishes seem the same

I have been learning to cook for a little while now, and can make 10+ good looking and tasting meals but I have a problem I am encountering that I notice more and more as I learn new meals. It seems all my meals (exception of things like soup or…
Lain
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