Margaret Suran > wrote in
:

>
>
> kilikini wrote:
>
>>>>
>>> I thought that everybody uses potato water for thickening soups
>>> and gravies. I guess it's the potato starch that does it.
>>>
>>
>>
>> I've actually never heard of using potato water for thickening
>> soups and gravies. This is the first time!
>>
>> kili
>>
> Potato water or roux was used in our kitchen, but the potato water is
> tasteless and roux has a definite flavor, which may not be wanted at
> times.
>
> The water in which wheat kernels are cooked also makes a fine
> thickener for soups, or so I seem to remember and perhaps rice water,
> too. I never tried either, but since potato water is so readily
> available, I use it when needed. I am not above using a mashed up
> piece of potato, when I need extra thick soup.
>
> Maybe it is a regional thing, or an old fashioned one.

I seldom have potato water when I need it. I keep a box of potato starch
to use in gravy and soup.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.