this post was submitted on 17 Jan 2025
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[–] Onsotumenh@discuss.tchncs.de 2 points 14 hours ago* (last edited 14 hours ago)

I was always admiring (and a bit envious of) pros handling dough with complete confidence, then one day I realized it is literally the way you have to handle the dough if you don't want it to stick everywhere.

Makes sense though if you really think about it... just remember those "pool full of custard" videos. Starch and water mixtures are essentially non-newtonian fluids.