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I'm still in quest of a suitable thickener that sustain heat and will hold
up when reheated or thawed and reheated after being frozen.  Those I tried
hold up very well the first time, but the sauces become thin as water when
reheated a second time.
I have tried cornstarch, mix of rice fl. and cornstarch, sweetrice flour.
Thanks,
Mireille

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