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WTF – Amylase? Starch Be Gone
Prepare to amaze with amylase – this enzyme magics starches into sugars, imparting a George Clooney level smoothness to your dishes. Uncover simple techniques and recipes for beverages and savory sides… on this weeks’ WTF
Product Links:
Amylase
Recipe Link:
Buttery Refried Beans
Silky Smooth Hummus
Soft as a Cloud Potato Rolls
References and Other Links you Might Like!
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WTF – Scales
WTF – Sports Snacks
WTF – Pectinex
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
Comments (5)
September 14, 2019 12:32 pm
In the 162 amylase episode, you talk about homemade Boursin. Can you provide a recipe? For years I have been experimenting but I don’t know the secret of getting it airy and fluffy. Can you share your approach, please? BTW, I love your site. Thank you, Stefan
September 17, 2019 11:17 am
Sure thing, we’ll make a recipe for it. Keep your eye on the recipes page.?
November 5, 2019 9:32 am
[…] and Other Links you Might Like! Impeccable Pickles Soft as a Cloud Potato Rolls WTF – Amylase WTF – Culinary Acids WTF – Batter Bind WTF – Yogurt Powder WTF – […]
March 5, 2020 11:36 pm
I bought some Amylase thinking it might help with the gumminess of oat milk. It seemed like it made it gritty. I added 10 drops to 1 cup of rolled oats and 4 cups of water and blended it in a blender then strained it through a 400 micron super bag. Would you please give me some help? My daughter is a college student and drinks oat milk. I’m trying to figure out a simple, yet good, way for her to make it on her limited budget. Thanks!
March 9, 2020 11:09 am
We have not tried to make oat milk with amylase but straining through a 100 micron superbag will probably remove the grittiness. 400 mesh may be too big for what you’re looking to do.