I find dissolving different things really hard (cooking-wise) eg. jelly powder, even if i use boiling water the powder never seems to dissolve very well; flour %26amp; eggs, the flour never seems to dissolve totally even if i had sifted it before mixing.
Does anyone have any tips?How do you dissolve a solid for cooking (eg.jelly powder) with liquid (eg.water) faster?
This is not really about dissolving, but blending.
With jelly powder (gelatin) sprinkle it over hot water %26amp; stir it in.
Doing it the other way will form air pockets %26amp; lumps.
With flour, make a well, beat the eggs, pour into well %26amp; blend flour.
Again, it's the surface tension which forms a barrier.
How do you dissolve a solid for cooking (eg.jelly powder) with liquid (eg.water) faster?
You can dissolve stuff in a container inside a container or boiling water. ie. boil your water tip it into container 1 then fill container two with boiling water and put container 1 in container 2 and dissolve you powder in container 1.
Part of being a good cook is having the patience to do it correctly.
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