Food Science: Why Bagels are Boiled
We grew up on bagels, and taking a bite of that warm, ultra-chewy bread is still one of our favorite food experiences. Ask any good bagel baker and they'll tell you that the key to that chewy crust an...
Posts tagged “starch”
Food Science: How Starch Thickens
With just a few teaspoons of any starch, we can thicken soups, sauces, and puddings to exactly the consistency we want. They go from loose and watery to thick and creamy right before our eyes! Here's ...
Quick Tip: How to Make and Use a Slurry to Thicken Soup
Most of the time, we think of thickening soups and sauces with a roux, which is a mix of flour and fat added at toward the start of cooking. But a slurry added toward the end of cooking is another eas...
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