On Tue 14 Jul 2009 08:32:08a, Dale P told us...

> "john royce" > wrote in message
> ...
>>I like to make curries and then thicken them up towards the end of
>>cooking. I been told that using cornflour produces a slightly 'gloupy'
>>texture. Which leaves using plain flour or self raising flour. Is there
>>any significance difference between using these two? Thanks.
>>
>
> We like the taste of flour the best for thickening. Gold Medal makes a
> flour called Wondra, it is for making sauce and gravy. It is designed
> to mix in smoothly and not lump. I have used it for years, and it works
> great. It comes in a round container with a shake or measure top.
>
> later,
>
> DP
>
>
>

Agreed...


--
Wayne Boatwright
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In Mexico we have a word for sushi: bait. ~José Simons