I'm looking for a recipe for cold cherry soup that isn't thin and doesn't use cornstarch for thickening. Either that, or advice on getting cornstarch not to make lumps. Any favorites?
Add modest amounts of liquid to the cornstarch, to make a paste. Mix thoroughly. Then add a generous amount of liquid. (Cornstarch, being a non-Newtonian fluid, needs to be diluted past that point to mix well.) Mix vigorously.
The fluid should be cold or cool - cornstarch reacts faster with hot liquids.
I feel as if I am telling you what you already know...
Let's try this again. No, you're not telling me stuff I already know; I never used cornstarch until Dani brought it into the house (and then only very rarely), so I never developed the instincts. Thanks for your help.
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The fluid should be cold or cool - cornstarch reacts faster with hot liquids.
I feel as if I am telling you what you already know...
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Try to find the YouTube video of people walking on cornstarch solutions. :-)