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What else can I help you with?
What does starch do to a filling?
Starch thickens a filling. You need to use the proper amount of starch and heat it properly to bind the moisture of the pie filling and the sugar.
What can I use as a substitute for cornstarch in pie filling?
You can use flour or tapioca starch as substitutes for cornstarch in pie filling.
Does anyone have a excellent recipe for homemade strawberry-rhubarb pie mine always is runny after cooling thicking not right?
YOu can use any of these to thicken sauces (or pie filling) - xanthan gum guar gum arrowroot starch cornstarch ground flax seeds tapioca starch potato starch
Which is best to use to thicken a cream pie flour or cornstarch?
Yes. I have had problems when trying to use old corn starch as a thickener.
What starch is used to thicken chicken and mushroom pie?
A chicken and mushroom pie could be thickened by any one of several starches. You could prepare a roux, an equal mix of either butter or margarine and flour, brown the roux slightly to remove the "flour" taste, and use the flour to thicken the pie. You could also use cornstarch, mix it in a small amount of cold liquid first, then once mixed in, you can add it to the warmer pie mixture. You could also use potato starch to thicken the pie if you have the powdered form, or if you have actual potatoes in the pie, and they are a more starchy variety such as russets, they will release a certain amount of starch into the pie, as well as absorbing a certain amount of liquid themselves.
What is the Suitable starch for cherry pie?
The most suitable starch for cherry pie is typically cornstarch, as it provides a clear, glossy filling and thickens the juices effectively without altering the flavor. Alternatively, tapioca starch can also be used for a similar effect, giving the filling a slightly different texture. Both options help achieve the desired consistency while allowing the natural flavor of the cherries to shine through.
Can you use baking powder instead of corn starch in in a coconut cream pie pudding?
No. the only thing these two have in comon is the colour.
Is lemon juice added to lemon pie filling after the starch has thickened the water?
Yes, lemon juice is typically added to lemon pie filling after the starch has thickened the water. This allows the lemon juice to retain its bright, fresh flavor, as cooking it for too long can diminish its tartness. By adding it at the end, the filling achieves the desired balance of sweetness and acidity.
Can you make blueberry pie without corn startch?
Yes, but the filling needs some sort of thickener. Flour or tapioca are common alternatives to corn starch.
When heated in liquid starches do what?
When heated in liquid starches, starch molecules in the liquid begin to swell and absorb water, leading to thickening of the liquid. This process is known as gelatinization and is commonly used to thicken gravies, sauces, and pie fillings.
If a partially unthawed and unbaked homemade apple pie were re-frozen would it still be good to bake and eat?
yes the pies still good to eat if it has instant starch in it
In lemon meringue pie where does gelatinisation occur?
The gelatinisation of the lemon meringue pie filling is dependent on two main ingredients: The sugar, and the corn starch. Adding heat to both these elements, along with liquid (in the case of lemon meringue pie, water and lemon juice) creates a rapidly thickening substance. A word of warning: the heated coagulated filling is extremely hot and sticks to everything...be careful to not get this on you skin, as it will leave a nice burn. Additional info: Gelatinization actually does not require the presence of sugar. Any starch and water mixture will cause gelatinization when heated to the proper temperature. Sugar and acid will affect the thickness of the gelatinized starch mixture and the rate at which is gelatinizes when heat is applied. In a lemon meringue pie there will also be some gelatinization occurring in the crust when moisture from the filling mixes with the flour in the crust.
