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Posted to rec.food.cooking
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Freeze-proof thickener??
Omelet wrote:
> In article >,
> BeartoothHOS > wrote:
>
>> Somewhere recently, I read that if you use a certain thickener
>> for sauces and gravies, you can freeze and thaw them without making them
>> go all thin on you; but I can't remember what thickener it was?
>>
>> Who knows?
>
> I've never had corn starch break on freezing. Arrowroot either.
>
> You are probably looking at Guar or Xanthan gum tho'.
Clear Jel Om.
http://www.barryfarm.com/nutri_info/...el_instant.htm
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