The Science of Food

Maltodextrin, for example, is very good at soaking up fats. You can use it to turn a liquid fat into a dry powder, without appreciably altering the flavour. Added to fried snack foods, it wicks up the residual oil so the product is not greasy to the touch or in the mouth.

shrugging it off as a typo

should bake a cake

my first foray into solo cooking demonstrated this link admirably.

my first foray into solo cooking demonstrated this link admirably