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 boingo19
Stranger
Registered: 08/02/07
Posts: 5
Last seen: 5 years, 7 months
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 Boiling BRF w/ dunking water 
#7251878 - 08/02/07 05:29 PM (5 years, 9 months ago) |
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So, I did what I was supposed to and searched the forums before asking a question, and I came across a similar one, but not quite the same.
They asked if adding BRF to the dunking water would do anything, and of course that would sink to the bottom. But what about boiling the rice flour in water until it starts to break down?
I don't know enough about the chemistry of rice flour - I know it would never dissolve like sugar, but I'm pretty sure it would break down somewhat. I've heard that vegetables loose nutrients to the water when boiled. Does anyone have enough chemistry knowledge to at least an educated guess?
I guess the main question is whether it would clog or hinder the cake, and/or whether any condition under which the flour would break down would also change the nutrients in some way that would make them pointless. Or whether it wouldn't loose anything useful to the water at all.
What about boiling it and then filtering it?
Thanks!
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FunkeyMonkey
zooooooom!
Registered: 07/10/07
Posts: 58
Last seen: 4 years, 11 months
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Re: Boiling BRF w/ dunking water [Re: boingo19]
#7251971 - 08/02/07 06:10 PM (5 years, 9 months ago) |
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From a purely culinary point of view...
Dissolving flour into water will effectively just make glue. (You know 'Clag' glue? Thats what it is). You'll most likely just end up with slimy cakes.
Funkey.
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We can't stop here! This is bat country!
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 creamcorn
mad scientist
Registered: 03/13/06
Posts: 2,962
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Re: Boiling BRF w/ dunking water [Re: boingo19]
#7251976 - 08/02/07 06:11 PM (5 years, 9 months ago) |
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all of those questions are kind of irrelevant, there's a simpler answer you're missing... no point in adding nutrients to your dunk water in the first place.
once a cake nears the pinning stage, its basically done "eating"... it fruits, hopefully a couple times, then it dies. that's an oversimplification, but good enough, and basically how it goes.
besides which, assuming you get useful nutrients in your dunk water, and assuming the cake makes use of them somehow, the amount of nutrients dissolved in said water would be a tiny fraction of a gram. which would work out to a tinier fraction of dry weight in yield. so, its a lot of trouble to go through, even if it worked perfectly, for basically no noticeable improvement.
we also birth cakes when fully colonized because there's no nutrients exposed to the air anymore - meaning nowhere a passer-by mold spore might land and make itself a home. so although small, you're adding some risk of contamination by leaving uncolonized nutrients on the surface of your cake after a dunk too.
save the time and trouble. plain ol' water is about all you can add to a fruiting cake to keep it going. its time is done when its done. its yield is based on your overall technique, but also on the amount of "food" (brf) you started with back at the beginning. if you want more yields, grow more cakes, or choose another method.
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simplemachine
Manfly
Registered: 09/14/03
Posts: 1,977
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Re: Boiling BRF w/ dunking water [Re: creamcorn]
#7252157 - 08/02/07 06:55 PM (5 years, 9 months ago) |
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Very well said, CC.
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boingo19
Stranger
Registered: 08/02/07
Posts: 5
Last seen: 5 years, 7 months
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Re: Boiling BRF w/ dunking water [Re: creamcorn]
#7252776 - 08/02/07 09:32 PM (5 years, 9 months ago) |
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Thanks! That answered my question. I appreciate you taking the time to do so 
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