Food: Observations, Tips & Tricks, Extras
A bit of Kitchen Chemistry from the Chemistry Teacher
Sometimes, it takes me several tries (or many, let's be honest) to get the perfect consistency for things like sauces, soups, gravies, glazes, and frostings.
So...what is my go-to trick?
Cornstarch (amido di maiz).
The chemical formula for this lifesaver is: (C6H10O5)n, a seamingly normal starch and not too terribly dissimilar in chemical makeup to many sugars. Yet, despite this, cornstarch is a sort miracle ingredient, however.
So...what does it do?
This amazing kitchen tool uses chemistry to thicken the unthickenable without changing flavor or color. Gravy too runny? Better a little cornstarch instead of too much flour! Frosting won't come fully together? Just a spoonful of cornstarch makes it all work like a charm.