I’ve gone 47 years without knowing that.
Same technique as making and integrating a cornstarch slurry to thicken a soup.
Add starch to cold water to make gravy.
Add starch to hot water to make dumplings.
is there nothing Americans won’t add corn products to?
I was going to say gasoline, but actually no, not really.
With the exception of protein powder, add it on top of the liquid and mix it.
Would that also be true of something like Soylent?
Never used it so not sure, maybe try a couple experiments. At least with protein when you try to make a paste it becomes a thick hard goop that is difficult to stir, and when you diluted it doesn’t go into solution any faster than if it was dry. And the reason I say put it on top of the liquid is because when it’s in the bottom it still goods up, sticks to the cup and doesn’t mix. But if it’s on top it stays suspended allowing it to mix when you stir
Soylent if you have one of those shakers should be good enough as is.
I’ve always done protein powder first, then add liquid and doing it the other way around sounds like blasphemy.
Never get any clumps either!
Dry powder on top of a liquid is pure insanity, next you’ll tell me you add milk to a bowl of cereal before the cereal
But from there, there is actually much debate about which order of combining is best. Some say that adding dry into wet leads to clumps of dry ingredients floating in the batter, while others say that actually the opposite, adding wet to dry, leads to, well, clumps.
It would appear that the jury is still out, and everyone despises clumps. But one thing is definitely true: It’s much harder to successfully add dry ingredients into wet ingredients neatly. That order tends to lead to a giant puff of flour wafting toward the ceiling, and settling all over the counters, while a steady, viscous stream of wet ingredients will instead narrowly ribbon its way down into the bowl containing dry ingredients, and nowhere else.
The powder flying every where is something to take into consideration, i use a fork, start slow then fast once powder is fully submerged. In termsof clumps they all eventually soak through and dissolve if you let it sit.
The best method (including Soylent) is adding 2.5-4cm (1"1.5") of water to the shaker bottle, adding the powder, tapping the bottle on the counter a couple times, then topping off with water. Once filled, replace the top, give it a good shake, let it sit for a minute or two, and then give it a final shake to get the last bit off the side.
This method prevents the powder from sticking to the inside edge around the base or to the top and reduces the shaking needed. If you’re really hungry, with Soylent, you can actually use up to 105g (3.5 scoops) of powder in the standard sized shaker bottle and it will still mix properly if you finish adding water after replacing the top to a little below the flip-cap opening.
With chocolate milk i have always just added a small amount of boiling water to the powder and swished it round the cup. not with a spoon, just hold the cup at the top and swing it round in small circles and use centrifugal force to mix it (obviously dont swing it too hard or it will leave yo cup and burn your hand) then add the cold milk to the top. Never had clumps.
But I will try this.
Just add the powder after adding the hot water. Mix while adding. Profit.
Who the fuck is going to make a paste to avoid clumping?
Me. Because I don’t like the clumps. Also, you do it while the water is heating up. It’s not like it takes extra time.
Okay - I will have to give this a try. Usually adding the powder to the hot water while mixing is sufficient.
