(no subject)

[emmuzka]

The answer: It's my poor attempt at making cheese soup. Note to self: The poor man's Lidl Edam just doesn't melt. No matter what. In theory I could have attempted to save the soup by starting again with a soup base and then slowly adding the cured thing in it, but alas, I had no wheat for a soup base. I used potato starch for thickening the stuff, and not only the starch makes it disgustingly transparent-ish, the soup also starts to liquidify after a while. I ate the disgusting goo anyway because waste not. It tasted like the chicken broth cube that I had used. :/


Also, I got internet bank codes for my mortgage bank, and now I can follow in real time exactly how much larger than life sum I still owe to the bank. Joy.

Comments

[anckyria.livejournal.com]

I prefer corn (maize) starch for both sauces and soups. Never really managed to cook anything decent with potato starch for some reason.

[emmuzka.livejournal.com]

That's because you are not supposed to cook the food thickened with potato starch more than just a minute or so. that's why it's great for desserts but not for pretty much else. But I can't keep wheat or maizena at home because then I will eat it in a bout of carb-holism.

[twindouble.livejournal.com]

How can you keep potato starch at home, if you can not keep Maizena?

My blessing is an ability to keep even wheat flour at home without carb-holism, even though I'm quite an addict at that. Baking - not my thing. And two kids make baking more difficult for their mom. Thank you for that!

[emmuzka.livejournal.com]

I don't keep maizena because I never keep maizena. I don't think that there has ever been a carton of Maizena in my 15 years of living on my own...

Keeping only potato starch, artificial sweetener, eggs and butter at home is fairly safe since there is nothing decent that could be baked out of them, but I have been mixing those too get get my fix O_O

[anckyria.livejournal.com]

Right, I must've been adding the starch too soon so it has cooked for several minutes. I think I'll stick to Maizena.

[emmuzka.livejournal.com]

Old cook school rule:
Warm dishes: Wheat flour, cook several minutes (so that the flour won't be left raw).
Pudding type desserst, milk-based desserts: Maize flour (the result is grayer in color than with potato starch and the consistency is more breaking than elastic).
Other dessers: potato starch, do not boil after thickening!

[rowanna73.livejournal.com]

Maize starch (not maize flour, which is completely different thing!) works perfectly with warm dishes, such as thickening sauces and soups, much better than wheat flour, which tends to clump and easily leaves a raw flour taste. It's so easy to use added to either cold or hot food and takes cooking well.

I almost never use potato starch (except for sponge cakes and berry soups) but nearly always Maizena, which I could also use to replace potato starch in baking but it's a bit expensive for that.

It must be a matter of taste? There is still one product, namely corn starch (Ohrakas), which I have never even tried. Any experiences, anyone?

[2ndbs.livejournal.com]

that looks like (disgust) pea soup to me.

[anckyria.livejournal.com]

It does look rather like the pea soup we had at junior high school - the soup where one lone poor pea was floundering about in icky liquid, looking for friends...