Random questions to which you seek an answer
-
-
No guys this is not what it looks like
Something I always wanted to know is why the water at first soak turns yellow/ orange . Normally I would expect it to become blue. This time it is very intensiv. Soaked my new IHSH- 33 ind .
-
and if it's yellow, it's most likely corn derived as opposed to rice or tapioca.
Here's a recent starch cook up demo I did at work (there is a yellowish hue to the corn version). waxy corn starch (higher amylopectin) on the left, and various rice and tapioca starches on the right.
-
Ah ok
Thank you Giles !
Do you have internet on Pilgrim?@jordanscollected
Now that’s interesting, never thought they use that for starch
And the drink in the back ? Whiskey Cola starch
? -
that info on starch colors is very cool @jordanscollected
!Wonder whether the different sources of starch give different ‘sizing agent’ characteristics too, beyond color.
-
@Daniel San the drink in the back is cold brew coffee! Corn and rice, i believe followed by tapioca are the most popular starches used in the food industry. Corn is the least expensive, but it's getting harder to source because most corn is grown in the US, and then shipped to the east to be processed into starch. with shipping costs increasing worldwide, its sending starch prices through the roof.
@motojobobo There may be differences in the fabric with what starch is used (of course I don't know what they are using, and we have to account for the indigo to be effecting the water color too. In food, there a massive difference in what starch is used. One quick example is rice starch, the particulates are much smaller than corn starch, and they provide a much better velvety mouthfeel in soups and sauces.
-
That's interesting @jordanscollected what were you doing with the different kinds of starch?
-
I'm learning way too much on the forum
-
@Nkwkfld We're trying to help our customers who are currently struggling to find sources for starch, locate viable replacements. These starches are used in many food manufacturing camps, and they can be heated up to 285 degrees in an aseptic environment (soups, bagged sauces, etc.), made in to frozen cubes (like a cheese sauce cube dropped into a bag of broccoli to be steamed to reheat), or anything in-between.
Replacing a starch that works in the system with one that might work has the potential to be a huge waste of money. We're doing the front end work where we cook it up and pouch it, and evaluate it over time in different states to see how it acts on the bench. then if we think we are close, we will send a larger quantity to the customer where they run it through the pilot plant for testing.
-
-
Thanks @jordanscollected thats interesting. Do you think starches could or should be used in more home cooking? If so how?
-
-
Looking to purchase a new pair of everyday hiking shoes. Anyone have cool or unique suggestions i may not have come across on the internet?
a bit of backstory:
I recently purchased a pair of Vans Ultrarange MTE and loved them out of the box. They are lined with Primaloft so they get a bit warm, but I had to send them back. When I would hike with them (for a mile or more), the insulation would grab my sock and bunch it under my toes continuously and my feet would go numb. It was painful and incredibly annoying.My leading candidate thus far is the Danner 2650 in full grain leather.
I have also considered:
Vans/Japanese collaboration
New Balance Horween collection. (sold out, really expensive on eBay).
Merrell Nova and Moab
Keen sneaker variations
Lem's (not a fan of the toe box design)
Altra (same)
many others…anyone have obscure/fun suggestions?
-
I use some North Face hiking sneakers that I got before our trip. They are waterproof which would be great for your area though that feature became obsolete once I got to the Southwest. They are comfortable, fit well and never bothered my feet. Being sneakers they are very versatile. If you want ankle stability a boot would be better. They have some sneaker style hiking boots on their site.
