Guest guest Posted January 5, 2004 Report Share Posted January 5, 2004 This is a ground-up plant root and can be used for a thickener for sauces and gravies that are served hot. It gives a slightly different look from cornstarch--shinier. Seems as though you use about the same amount as you would of cornstarch. I've read that it has a slimy feel when used in cold food, so haven't tried that. Tapioca is another good thickener, expecially if you use the one that is smaller bits--the one commonly available in the grocery store. Very useful for pies, puddings and sauces. It cooks up into small, transparent bits that are not noticeable in a sauce or a berry pie. Generally a tablespoonful is enough. Ordinary white flour is a good thickener, also, whisked into liquid before cooking it. It will make a sauce or gravy white, but not if you brown and cool it before cooking with it. In gravy, it needs to be simmered for a few minutes to get rid of the flour taste. I use a rounded-up 1/3 cupful of flour to make gravy with 3 cups of liquid. Hope this is useful, Grace in NV New Photos - easier uploading and sharing. Quote Link to comment Share on other sites More sharing options...
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