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Q & A: Why does turmeric reduce boiling?

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Most recent answer: 06/22/2016
Q:
I observed that when in boiling oil a few drops of water are added it reacts violently, but if we add turmeric before it then it's not that violent . Why is it so???
- Sap (age 13)
, India
A:

My impression from cooking with turmeric is that it not only flavors and colors the food but also thickens the liquids.Perhaps it contains long starch molecules that bind to water and make a sort of paste. Water can evaporate from that but it seems to stop the rapid boiling.

Mike W.


(published on 06/22/2016)

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