Any food chemists out there?
Question for you if there are: why, when cooking dried pulses like lentils, split peas or chick peas does the first stage of the boil produce a gummy frothy scum on the surface of the water?
I'd really like to understand.
Raj 🇬🇧🇪🇺💻🖥️ (🌻🇺🇦)
npub18r…nzh82
2025-01-20 15:43:40 UTC
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npub18rc249qd4nujhnwzfuw4gl2c52ty26c07dd36gyl7y07nhxdt22sanzh82Seen on
wss://relay.momostr.pinkPublished at
2025-01-20 15:43:40 UTCEvent JSON
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