Curious Cook: Stretching the limits of starches

What turns starches into the silky-smooth rice sheets and bouncy noodles that we so love to eat?

The investigation into borax and prawns has started me thinking about other chemical techniques the Chinese use to alter the structure of starch-based ingredients. For example, everyone enjoys a nice plate of fried flat rice noodles or a dish of “cheong fun” which has meats or prawns wrapped in rice sheets.