…How can adding cornstarch be the unacceptably time-consuming part of the process?
Have you tried starching corn? Takes forever!
Ah, like the old physicist’s recipe for apple pie:
- First, you create a Universe…
Crumbly but good.
But then you end up learning that the universe is made of nothing.
That’s why we have the multi-pan theory, to pie it all together
Might not have had any in the house, so adding it would’ve required going out to the store
Late reply but if you’ve ever thickened something with cornstarch, the stirring to prevent lumps is a pain in the ass. That’s why modified corn starch in instant pudding and such is so popular. Or gravy packets. It’s the actual work of any sauce making. Unfortunately grocery stores don’t really sell modified pre gelatinized corn starch outside of pudding or gravy packets.
Yes… Which is why one stirs the cornstarch into a bit of cold water, then pour that into what needs thickening - no lumps.
If you don’t follow the recipe don’t rate down for something caused by your lack of will that should be basic no?
That’s the premise of the whole community here. Welcome.
Other than the mid review score, this one isn’t so bad. It’s helpful for other people to see what NOT to do sometimes. Maybe I was considering leaving out the cornstarch until I read them say it comes out bad.
The problem is they aren’t reviewing the recipe. They’re reviewing their version of it.
You can leave a comment without a star rating.
Do these people, like, think they’re rating their own work or something? Like “Yeah, this was pretty mid, I kind of fucked it up so only giving myself 3 stars.”
I replaced the bourbon with Islay single malt Scotch, but then a dude wearing a skirt beat me up while playing an instrument that looked and sounded like a dead cat.
Maybe mention that next time!If you’re using an Islay single malt for cooking I might join the Scotsman. I’m insulted and I’m not even Scottish.
