Quote:
Originally posted by robustpuppy
Store corn starch and baking soda in completely different cabinets to minimize chances of mix-up.
Although baking soda does very cool things when added to chili. I will file this away for future science fair projects involving mock volcanoes.
(I know, I know, the corn starch shouldn't have been anywhere near the chili, I know better, but for some reason it was too wet and I lost my head.)
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Many chili reciptes call for masa harina, or fine-ground corn meal to thicken chili. No volcano, but it gives the chili lots of body.
