Massimo Capra
Region: CA
Thursday 08 October 2026 22:35:00 GMT
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bagootz :
My restaurant has a polenta bubbler, smoothest you can get but we have had several lawsuits
2026-11-04 12:49:14
0
chefspiderman :
I believe it has to do with the moisture level decreasing, Chef.
2026-10-23 22:46:38
2
ProfessorLynx :
Make polenta for a family function of 10. You need a big pot, a big stick and a few people who want a decent upper body workout.
2026-10-14 18:37:30
3
foxglove9999 :
It’s gonna thicken regardless. That’s what it’s supposed to do. You just don’t want lumps. Personally I add the polenta to cold water and then bring to a boil, much less likely to get lumps.
2026-10-27 17:29:08
1
nathabdr0k1 :
At my restaurant we have staff to continue stirring it in your bowl while you’re eating so that doesn’t happen.
2026-10-28 15:05:22
1
BaffoFraffo :
and if you don't continue moving it forms lumps if I remember correctly
2026-10-10 22:35:39
3
henry087534 :
love your content keep it up always stop to watch ur stuff😁😁😁
2026-10-09 00:33:31
1
Tyler Hamilton :
It’s the cornstarch being released during cooking
2026-10-19 00:53:48
0
Timesz Tímea Stejer :
🌹🌹🌹
2026-11-02 18:09:48
0
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