I was always admiring (and a bit envious of) pros handling dough with complete confidence, then one day I realized it is literally the way you have to handle the dough if you don’t want it to stick everywhere.
Makes sense though if you really think about it… just remember those “pool full of custard” videos. Starch and water mixtures are essentially non-newtonian fluids.
I was always admiring (and a bit envious of) pros handling dough with complete confidence, then one day I realized it is literally the way you have to handle the dough if you don’t want it to stick everywhere.
Makes sense though if you really think about it… just remember those “pool full of custard” videos. Starch and water mixtures are essentially non-newtonian fluids.