On 9/9/2014 4:43 PM, Bryan-TGWWW wrote:
> On Tuesday, September 9, 2014 2:26:09 PM UTC-5, Mayo wrote:
>> On 9/9/2014 1:21 PM, notbob wrote:
>>
>>> On 2014-09-09, Janet Bostwick > wrote:
>>
>>>
>>
>>>> " 1 tablespoons all-purpose flour
>>
>>>
>>
>>> DOH!!
>>
>>>
>>
>>> Use the equivelent amt of corn starch.
>>
>>>
>>
>>> nb
>>
>>>
>>
>>
>>
>> Making it silkier?
>
> Cornstarch just works better for thickening, and is easier to use.
> Flour works for a roux, but I'd never use it for a slurry unless I had
> run out of cornstarch.
>
> --Bryan
>
Can't argue that point, and it does have a silky texture, which is no
bad thing.

Want to make chicken noodle soup special, just a bit of cornstarch and
water to thicken slightly.