A guide to cornstarch, tapioca, potato starch and other thickeners
Becky Krystal, The Washington Post
Feb. 22, 2021
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There are plenty of situations that require the thickening power of a pantry starch: your pie filling, soup, sauce, gravy. Which one you grab depends on what you re making and will ultimately affect how you use it, as well as the appearance and texture of the food.Photo by Scott Suchman for The Washington Post.
There are plenty of situations that require the thickening power of a pantry starch: your pie filling, soup, sauce, gravy. Cornstarch, tapioca starch (also known as tapioca flour), arrowroot, potato starch and plain old wheat flour are typical options. Which one you grab depends on what you re making and will ultimately affect how you use it, as well as the appearance and texture of the food.
How to boil water. Yes, really.
Becky Krystal, The Washington Post
Feb. 16, 2021
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The most foolproof way is to check the temperature of water is with an instant-read thermometer.Photo by Scott Suchman for The Washington Post.
We have tried to encourage everyone to get into the kitchen, no matter their skill level. In our opinion, no question was too basic, no task too insignificant to ignore. I ve talked about how to scramble eggs, how to wash dishes, how to reheat leftovers. On those kinds of topics, a few sarcastic (to put it nicely) comments were always lobbed my way. Many were along the lines of this: What s next? How to boil water? (Also: How to toast bread? Not ruling that one out either!)