tag: starch
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Mashed potato textures
Potatoes processed with a ricer have a different texture than those processed with a mixer. Why?
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Stale Irony
5 commentsThe refrigerator is supposed to keep our food fresh for longer, but some claim that putting bread in the refrigerator makes it go stale faster. Read on to learn what's going on, how to prevent it, and how to fix it (sometimes).
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Oatmeal Boils Over
When microwaving oatmeal, why does it boil over so easily and are there any tricks that'll keep it in the bowl?
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Reheated Spaghetti Tastes So Good
Often, spaghetti that is reheated tastes even better than it did the first time around. Why is this?
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To Cool, or Not to Cool
3 commentsThere is nothing better than ripping into a loaf of bread fresh from the oven. Or is there?
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Soy Milk vs. Instant Pudding: Who will win?
5 commentsSoy milk doesn't play well with instant pudding. Try to make soy milk instant pudding, and you'll have a pudding-flavored glass of milk. There is a reason why, and it all has to do with the differences between soy and cow milks.
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Cooking beans in salt water
4 commentsA traditional bit of advice in cookbooks is to avoid putting salt in the cooking water for beans. Will this toughen the beans, or is that advice not entirely correct?
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