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?

--
Beartooth Implacable, PhD, Neo-Redneck Linux Convert
What do they know of country, who only country know?

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?


Arrowroot behaves that way, I believe. Google around and see if that
property is mentioned.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Buffalo Chicken Quesadillas - pictures 2-7-2010

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'.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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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

"BeartoothHOS" > wrote in message
...
>
> 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?
>
> --
> Beartooth Implacable, PhD, Neo-Redneck Linux Convert
> What do they know of country, who only country know?
>
>
When you thicken a sauce with Arrowroot the sauce loses its thick character
when it cools and you try to reheat it. You basically have to start over.
I make all my sauces with light or brown roux. They retain their thickness
always, when reheated, or when frozen and thawed and reheated.

Kent

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

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Omelet wrote:
> 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!

I have the regular Clear Jel on hand for putting up fruit pie fillings,
works wonders but the regular doesn't freeze well, the instant does.

On Tue, 09 Feb 2010 20:11:04 -0600, Omelet wrote:

> In article >,
> George Shirley > wrote:
>
>> Clear Jel Om.
>>
>> http://www.barryfarm.com/nutri_info/...el_instant.htm
>
> Interesting. Never heard of this before!

AKA: Modified Corn Starch.

-sw

In article >,
Omelet > wrote:

> In article >,
> George Shirley > wrote:
> > Clear Jel Om.
> >
> > http://www.barryfarm.com/nutri_info/...el_instant.htm
>
> Interesting. Never heard of this before!

Food preservers use it for making homemade canned pie fillings. There
are two different kinds. It's important to get the right one‹read for
differences.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Buffalo Chicken Quesadillas - pictures 2-7-2010