In this sourdough recipe, it suggests basting the bread with a cornstarch slurry. I would assume this is meant to promote crust development, but how does that work? I usually see such a slurry used to thicken liquids.
Other recipes that use this method:
It appears to be a presentation thing (makes it look "professional") and possibly a Jewish tradition.
Edit: Do note that the question is "Why cornstarch? How does that work?". I understand the desire for a good crust, and I understand that the slurry is meant to promote crust development, but I fail to understand what it is about cornstarch that mimics good crust development.
Cornstarch slurries are used because they make the crust of the bread shine. This happens because Cornstarch mixes are translucent; whereas flour mixes are opaque.
I've seen bread recipes like the one that you described.
When bread is baked in an oven with steam- the starch in the crust is able to gelatinize before it all dries out and becomes crispy. This is what makes the crust crisp, shiny, and delicious- characteristic of "artisan" breads.
Most people don't have steam enhanced ovens (or the ability to hack their oven to add steam: How can I create steam in a normal oven to promote bread oven spring?)
The recipe you linked has water added for steam but then takes out extra insurance (they cheat) by adding the cornstarch glaze to mimic the effect. By adding extra, pure, starch on the surface of the loaf more gelatinization occurs. Additionally, cornstarch gelatinizes at a lower temperature that wheat starch. Conceivably, you should be able to use any starch and see similar results but, in the US at least, cornstarch is by far the most common.
It shouldn't be necessary if you are able to produce enough steam in your oven.
analogous to Digestive biscuits in the UK (both may be used to make a crust or dessert base, for example). Muffin (US, AU) is a quick bread (typically using the 'muffin method') baked in forms used..., but if made with sour milk is closer to cultured buttermilk. Sour cream (US) = soured cream (UK) Sugar: powdered sugar or confectioners sugar (US) is icing sugar (UK, CA, AU); contains cornstarch (~3...) is jelly (UK, AU) jelly (US) is seedless jam (UK) (see answer below for details) fries (US, abbr. for french fries) are chips (UK); both terms work in AU, as does hot chips chips (UK) are steak fries (US
I am interested in making the dense pungent black bread that is traditional in Russia. Recipes for black bread are varied and seem to disagree with one another. Too many of them make spongy, pumpernickel-like loaves which, while good, are not what I'm trying to make. Is Russian black bread always made with a sourdough starter? Some recipes have called for cocoa powder or coffee to darken the loaves as just rye flour will often turn out gray instead of dark dark brown. Are such additives common in traditional black bread recipes? If not how is the dark color obtained?
What's the theory on using water vs oil for chicken marinades? I ask because of this recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1731460 After multiplying the recipe by a lot, it makes a good marinade, but almost all of the other marinades I've seen online involve oil. Why does this one use water? (In case the link goes bad, the recipe is: 1 Tbsp Honey 1 Tsp Yellow Mustard 1 Tsp Sriracha 1 Tbsp Water)
picture below). My assumption is that this is lime juice and/or sugar somehow escaping, but I don't really understand how or why that would be happening. My other thought is that it might have to do with the molasses from the brown sugar in the crust, although that seems less likely to me (I've made plenty of pies with similar crusts that didn't have this problem). As described in the recipe, I baked...For Valentine's Day this year I attempted to make my wife a Key Lime Pie. I followed Emeril's recipe, with one small modification: I replaced the granulated sugar in the crust with a 1:1 ratio
I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was 1 cup dark brown sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 cups half... anything wrong with either the recipe / instructions or suggest what I have did wrong. ... the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance
Buttermilk is one of those pantry items that I buy for a specific recipe, then don't know what to do with the leftovers (and I think this is not uncommon). In my question about buttermilk in soda bread, the topic of alternate uses came up in the comments. I'd like to make a list of these uses. Here's what I have so far: pancakes (instead of milk or yogourt) quick breads, scones (instead of milk) cakes mashed potatoes (instead of milk) low-fat muffins (replacement for oil) (Note: This should be a community wiki item, rather than a question, but I'm not sure how to flag that.)
Back in 2008, Good Eats showed a recipe for pie crust which included distilled alcohol. In 2009, America's Test Kitchen showed a recipe for blueberry pie which also used alcohol in the crust. In both cases, the program explained that alcohol made the pie dough easier to work without encouraging gluten formation the way that water would. Does anyone know where the idea of using alcohol in pie crust really came from? Was this a well-known trick, or did one of these programs invent the idea?
, why this failed, but that only leads me to a deeper why which I have been unable to answer myself: Why did this happen with one of iSi's own recipes, found in the very recipe book that is included in the same box as the whipper itself? I have to assume that iSi knows what they're doing and it was me that screwed up; but how? What did I do wrong and how could I have fixed it? Some possible.... Perhaps the recipe was actually referring to one of these? I used ordinary (14%) sour cream; perhaps the fat content was too high and the recipe intended for light or even fat-free sour cream? I had
I am going to try to make gluten-free pizza for my wife, and I'm going to start with this Serious Eats recipe. The recipe calls for white rice flour, but my wife has just about everything EXCEPT that. She has: corn, oat, potato, rye, sorghum, soy, and tapioca flours. Which of these (if any) can I substitute for white rice flour? Or should I just go out and buy some? For posterity, the recipe is: 1 (7.5 ounce) package Chebe Original Bread Mix (not Pizza Mix) 1 cup white rice flour 1 teaspoon baking powder 1 teaspoon salt 3/4 cup water plus an additional tablespoon or two, if needed