In article >,
George Shirley > wrote:

> 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

Interesting. Never heard of this before!
--
Peace! Om

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