{"id":222591,"date":"2023-05-05T04:51:05","date_gmt":"2023-05-05T04:51:05","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=222591"},"modified":"2023-05-05T04:51:05","modified_gmt":"2023-05-05T04:51:05","slug":"blending","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/blending\/","title":{"rendered":"Blending"},"content":{"rendered":"

To avoid lumps when using flour, cornstarch, rice flour, or similar ground cereals in soups, stews, puddings, gravies, and other dishes, it’s best to first mix them with a cold liquid such as milk, water, or stock. This creates a smooth paste that can then be added to a boiling liquid. Use a wooden spoon and gradually add the liquid while stirring continuously. With experience, you’ll learn the right amount of liquid to use. Using too little liquid can result in hard lumps that are difficult to disperse, while too much liquid can create smaller, softer lumps that are also challenging to smooth out.<\/p>\n

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To avoid lumps when using flour, cornstarch, rice flour, or similar ground cereals in soups, stews, puddings, gravies, and other dishes, it’s best to first mix them with a cold liquid such as milk, water, or stock. This creates a smooth paste that can then be added to a boiling liquid. Use a wooden spoon […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-222591","post","type-post","status-publish","format-standard","hentry","category-b"],"yoast_head":"\nBlending - Definition of Blending<\/title>\n<meta name=\"description\" content=\"To avoid lumps when using flour, cornstarch, rice flour, or similar ground cereals in soups, stews, puddings, gravies, and other dishes, it's best to first mix them with a cold liquid such as milk, water, or stock. This creates a smooth paste that can then be added to a boiling liquid. Use a wooden spoon and gradually add the liquid while stirring continuously. With experience, you'll learn the right amount of liquid to use. Using too little liquid can result in hard lumps that are difficult to disperse, while too much liquid can create smaller, softer lumps that are also challenging to smooth out.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.healthbenefitstimes.com\/glossary\/blending\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Blending - Definition of Blending\" \/>\n<meta property=\"og:description\" content=\"To avoid lumps when using flour, cornstarch, rice flour, or similar ground cereals in soups, stews, puddings, gravies, and other dishes, it's best to first mix them with a cold liquid such as milk, water, or stock. This creates a smooth paste that can then be added to a boiling liquid. Use a wooden spoon and gradually add the liquid while stirring continuously. 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