Answer:
Lol my mom used to do that
Explanation:
I have heard it's bad for your teeth, so be careful
Answer:
At 60˚C, the starch granules begin to absorb the liquid and swell. At 80˚C, the granules will have absorbed 5x their volume until they burst open, releasing starch into the liquid. Gelatinisation is complete when the liquid reaches 100˚C. When the sauce cools, it gets even thicker, setting into a gel.
Explanation:
