Originally Posted by Janet Wilder[_1_]

On 1/17/2011 2:20 PM, Doug Freyburger wrote:
M. JL Esq. wrote:
Cheryl wrote:

And try thickening it with cornstarch instead of flour.

Consider rice flour also. It adds a nice flavour.

Arrowroot is a very good thickening agent. It can be dusted on and
stirred in with far less worry about clumping than cornstarch. I look
for it in bulk as it's expensive on the spice rack.

I like arrowroot, too. Learned about it ages ago from the Galloping
Gourmet (when he was still lit up and fun before he got dietary religion)

When you go to flea markets or other places where they have those large,
plastic jars of spices and such, you can usually find a jar of arrowroot
at extremely reasonable prices.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.