May 04, 2020, 11:37 AM
0-0Powdered food preparations question, how to disolve properly?
Soups, desserts, cakes, etc.
As I prepare my lunch i wonder how to properly dissolve my soup without having sediments (lacking the right word, pardon my english shortcoming
).
At age 61 i grant myself the right to ask such silly question.
Any tricks?
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May 04, 2020, 11:41 AM
sigalertI add 25 percent of the liquid. Dissolve as best I can. Then add the rest.
May 04, 2020, 11:44 AM
BigSwedeA bit of liquid, stir to make a paste, then add the rest of the liquid
May 04, 2020, 11:56 AM
0-0Well, i do the same. Guess the missing ingredient is patience before i saturate the liquid....
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May 04, 2020, 02:24 PM
FenrisI have NOT tried this for your specific application, however...
You might try adding a very small amount of Psyllium Husk Powder to your initial mix. I find that Psyllium Husk helps hold hydrophobic powders in suspension. However, if you use too much Psyllium Husk, and let it sit, it will begin to gel, which may (or may not) be desired.