Starch to substitute for cornstarch?
plllog
3 years ago
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Comments (9)
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Cornstarch for worms?
Comments (4)Corn meal, ground as coarse grit, will have texture; fine meal & grit you can dust on. Like other grain it is more carbon than nitrogen; carbon is found cheaper in scrap cardboard/paper & the worms adore their texture. Corn starch is a food industry thickener that the worm bin's water content will make into goo, unless dusted sparingly. A high temperature stage must be achieved before corn starch dissolves fluidly. Baker's flour, unlike corn meal, has gluten which means a higher nitrogen component; gluten will give you isolated gooey spots, unless dusted on sparingly. The nitrogen benefit derived from any grain's protein could be more inexpensively supplied. If you are desirous of primarily castings production then plan on giving the worms more of the carbon & proportionately less of wet nitrogenous feed stock. Remember to monitor their bin for excessive heat generation if you really load in nitrogen or fresh green matter....See Moreconfectioners sugar without cornstarch
Comments (7)While true confectioner's sugar cannot be made at home, there is a way to achieve an extremely close facsimile. Do you have a coffee grinder? That's what I use in recipes that call for confectioner's sugar, like certain cakes, cookies, etc. In any case, simply run a few tablespoons of uncooked rice through your coffee grinder first, to clean it thoroughly, before using. Remove every last bit of powdered rice with a brush. Add granulated sugar to the coffee grinder and whirl it for 5 to 7 seconds. Test the sugar by rubbing it between your fingers. If you feel any grittiness at all, run the sugar through the grinder a second time, until it reaches the consistency of confectioner's sugar. Another tip is to use the freshly-ground sugar the same day you make it. Due to the lack of cornstarch in your homemade confectioner's sugar, it will get lumpy, if allowed to sit for a long period of time. Sol...See MoreCornstarch in Confectioner's sugar - C&H
Comments (13)Back in the day, when I could afford to waste long hours creating R.I. Lace, I would order British icing sugar (confectioner's sugar), because it claimed to be very fine, pure sugar. Later, I learned that it contained tricalcium phosphate, which turned out to be an anti-caking agent. I haven't tried King Arthur's glazing sugar. All I know about it is that it contains Maltrodextrin, which is derived from cornstarch. It may, or may not play a pivotal role in the clumping dept. Maybe our Dcarch, the science man, will enlighten us. However, I believe that airtight packaging may be the reason why their product stays lump-free. Sol...See MoreCornstarch, flour or Wondra? Does it matter?
Comments (42)Lou, I do like cinnamon rolls. But (here I go again with my pickiness) not with gobs of frosting/icing. I actually prefer to top mine with crumbs like the ones used in crumb cakes. Annie, you really made me laugh. The thought of bananas & chocolate syrup makes me think of banana splits. Again, my own pickiness... I've never understood how people could actually like that combo. Bananas, chocolate syrup, fruit toppings, and ice cream. Neither one of those items appeals to me much, so I can't see them put together. Yet I know most normal people think that's a combo made in heaven. But stick some french fried onion rings in front of me... That's where I would go nuts. Or sauteed onions, or caramelized onions, or stuffed onions, or grilled onions. I've been watching this show on the Food Network called "Chopped." Four chefs are judged by three super famous & prestigious chefs. One of the chef judges always complains whenever a contestant uses any amount of raw onion in a dish or salad. I can't understand him. I love raw onion on all kinds of things. He must be some kind of taste wimp....See Moreplllog
3 years agoplllog
3 years ago
bragu_DSM 5
3 years ago
Lars
3 years ago
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