Pregelatinized starch paste from modernist cuisine (Volume 4, page 29).

[kostbill]

Has anyone tried it with success?

It is very simple, but I cannot make it work.

After two hours in 80C sous vide, the paste is a hard, reddish in color hard paste that cannot be mixed.

I searched in the errata but didn't find anything.

Any help?

Thanks.

[gfweb]

what's the point of making it?

[kostbill]

Experimentation mainly but I also want to follow some recipes exactly as written.