Cook’s Tip of the Day: A defect in the starch structures of Arborio rice, called chalk, is responsible for risotto’s characteristic bite.
Notes
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whoaskedforthis said:
Defect… a bit judgmental, no? Are all genetic differences “defects” compared to similar structures? From a “selfish gene” perspective I’m sure the other genes in Arborio are pretty thankful for their defective neighbor.
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americastestkitchen posted this
