Thinning of Gel. This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar. Weak Gel . Weak gel results if there is too much liquid in relation to the starch • Skin Formation .
In general, add the grain, cereal or pasta to the boiling water. Flavor is enhanced by keeping the cooked grains over mild, direct heat 5-10 minutes after the cooking time has finished. It can cause stickiness over stirring.
Bring water to a rapid boil before adding the pasta. Starches absorb water instantly and you want the water temperature to be extremely hot to begin cooking the noodles properly. Noodles that are added too soon with be soggy and improperly cooked.
