Who doesn’t love cream soups? The home-made kind, that is. (Canned cream soups are usually more filler than substance.) Here’s a way to make cream soups that are velvety and rich without the actual cream. The trick is purposely mis-using a starch to thicken the soup. (Go here to learn more about starches.) In this [...]
Continue reading about Heavenly Cream Soups–Without the Cream
Have you ever boiled a potato and helplessly watched it fall apart? Or wanted rice to clump together for the sake of eating it with chopsticks and then had to chase individual grains around your plate? Odds are, you picked the wrong type of starch for your dish. In the case of rice, short-grain and [...]
Although grocery shoppers in the United States use “sweet potatoes” and “yams” interchangeably, yams are actually unrelated tropical tubers. They’re paler and more crisp than what we think of as yams/sweet potatoes. You’ll probably stumble across true yams if you’re in a mercado in Latin America, but if you’re State-side, even the canned “yams” are [...]
Continue reading about Sweet Potatoes and Yams: A Case of Mistaken Identity
