In article ]>,
isw > wrote:

> In article >,
> Miche > wrote:
>
> > In article >,
> > Allan Matthews > wrote:
> >
> > > What is the ratio of corn starch to liquid when used as a thickener?
> >
> > Until there is enough.
> >
> > > Does it have to be broguht to boiling as flour?
> >
> > Yup.
>
> Nope. Absolutely not. Thickening *without* having to boil is one of its
> advantages.

I've found that it needs to boil to thicken to its full extent, although
it doesn't need to "cook the taste out" the way flour does.

Miche

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