Put simply: stabilizers are ingredients that thicken water. This is also called addingviscosity. The more viscous a liquid is, the “thicker” it is. In scientific terms, they'rehydrocolloids. When hydrocolloids disperse in a liquid, they bind to the water molecules, which reduces their movement...
We haven’t tried other bean liquids, so we’re not sure! Reply Emily says June 25, 2020 at 2:39 pm Hiya- I’ve used canned chickpeas in brine- not the cans with salted water, I assume this is why it didn’t work. I’ve never used the cream of tartar but will give it a ...
Scrambling eggs can be done in less than 5 minutes. What's more, the simple act of adding a bit of liquid can elevate its appeal. Adding liquids such as water can amplify the volume, so you may be able to use a little less (eggs) in your scramble and still feel you've gotten ple...
When the liquid component of a dish is a little too thin, a cook may decide to thicken it. Cooks have many different thickening methods from which to choose, and some work better for some dishes than they do for others. Flour, starches,...