Well I never thought there would be a day when I saw MSG in my local Latin supermarket.
By the way, I have no plans to use MSG. So onto the next powdery substance.
I have a box of barely used cornstarch at home. I have used it so sparingly. I opt instead to use flour.
thickening agent for soups, sauces and casseroles
As per the above website:
Corn Starch is used extensively in Chinese cooking as a thickener. In China, sauces are light and barely coat the food and are thickened at the last moment with corn flour (blended in cold water) which gives the dishes a translucent, glossy, velvety texture. It is also dusted over veggies before frying in oil by helping to seal in the juices, producing a crisper coating than does wheat flour. It can also be used as a binder for minced stuffings. The the lack of gluten proteins in corn starch produces a lump free thickening properties and a glaze and an opaque effect. Unlike arrowroot, unless a liquid thickened with cornflour is allowed to boil it will have an unpleasantly raw, powdery quality.
The next bit of research is for Cream of Tartar.
Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting, because it inhibits the formation of crystals. It is used commercially in some soft drinks, candies, bakery products, gelatin desserts, and photography products. Cream of tartar can also be used to clean brass and copper cookware. (that makes me happy to read)
That one is hard to get over as well.
Powdery substances–it is funny how they work.
Happy Eating 🙂