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/ck/ - Food & Cooking

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>> No.19424935 [View]
File: 70 KB, 556x360, Gruten Barrs.jpg [View same] [iqdb] [saucenao] [google]
19424935

>>19424243
>My rice is not day old because I needed to pick up chicken stock. But it is 2 hours old and cold.
That's fine, you just need the starch to seize, so that when it re-"opens" it takes the flavors well and fries well in the pan.

>> No.19180246 [View]
File: 70 KB, 556x360, Gruten Barrs.jpg [View same] [iqdb] [saucenao] [google]
19180246

>>19176807
Mix it at 15-20% with a good organic AP flour anon...
Next 5-6 bags I'd guess.
Or you could be silly and make gluten balls.
I did it as a child for some food science demonstration in the 1st grade.
>make a stiff dough
>knead for 15 minutes
>wash dough in water until it runs clear(gluten stays behind)
>season and bake in a 400F oven ~or~ fry in oil
you wouldn't have to wash much at all, i'd bet

https://youtu.be/QDd092RneFg

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