I was wondering what happened when you used starch to thicken water. Well... it works. You get... thick jelly water. Yay? Now what to do with this power?

It has to be heated to simmering or nothing happens.

As it cools it gets thicker... and it looks completely obscene.

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Actually... this reminds me of something: when making Kimchi one technique is to make a porridge of rice flour and water which helps the Kimchi liquid coat the cabbage air-tight (instead of falling to the bottom the jar.)

This is exactly that, but made of potato starch.

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Kith Kitchen

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