Has anyone tried using calcium chloride for anything else but beer? I've heard of people using it to boost the mouth feel and body of coffee. Yesterday, I tried it on the boil water for pasta. It definitely made the texture of the pasta feel softer (wasn't overcooked), but I doubt I'd try it again.
Pasta with a good mouthfeel.
- Thread starter Riggs401
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Well, pickles. That's about it.
Calcium chloride is sold in stores as "pickle crisp".
I use it in my fermented veggies like cucumbers, and sometimes other veggies like summer squash. Carrots stay very crisp, so I don't use it for fermented carrots.
Calcium chloride is sold in stores as "pickle crisp".
I use it in my fermented veggies like cucumbers, and sometimes other veggies like summer squash. Carrots stay very crisp, so I don't use it for fermented carrots.
arturo7
Well-Known Member
Softer pasta? Just overcook it.
Yea, pickle crisp. Use for pickles and crunchy kraut. Also, great for dosing calcium into your saltwater reef for the corals.
That's all I got. I like my pasta al dente or less.
That's all I got. I like my pasta al dente or less.
