A guide to thickeners: cornstarch, tapioca, arrowroot, potato starch and flour

As Harold McGee explains in “On Food and Cooking,” starches are made of long chains of glucose sugar molecules that are linked to each other. Starches are useful in thickening because of the way they behave in the presence of hot water. He summarizes the process in “Keys to Good Cooking”: “When heated in a liquid, starch granules soak up water, swell, and release long, tangly starch molecules, all factors that cause the liquid to thicken.”

McGee says that cooking for an extended period, bringing the mixture to a boil or vigorous stirring will eventually thin out the mixture, which you may or may not notice depending on how thick what you’re making is. In a normal sauce, you may not notice the thinning much, other than a desirable smoothness at which point the starch particles are no longer detectable. Excessive stirring of something thicker like a custard can break

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Straightforward Recipes And Cooking Ideas From The RIGHT NOW Present

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Americans Losing Out on Easy Money During Pandemic

Credit card issuers tweaked rewards programs last year to cater to travelers and restaurant goers now stuck home bingeing shows and cooking. But a new Bankrate survey found many cardholders don’t cash in on these valuable offers.

Most credit card companies have boosted rewards on everyday essentials like groceries, takeout and gas. Many also added perks related to popular food delivery and streaming services. And some have made changes to help you get a better deal redeeming rewards for cash back.

But almost one in three (31 percent) didn’t redeem any rewards in 2020, a new Bankrate survey on preferred payment methods found. (See survey methodology.)

It’s extremely rare to see so many rewards cards offering lucrative bonuses in common spending categories at the same time, said Nick Reyes, senior author at Frequent Miler, who has written a guide to COVID credit card changes.

“Many people are missing an

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