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Date: | Wed, 15 Nov 2000 08:13:06 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Thanks to you all who sent me an explanation for this flour.
Here is the one who is the most succint and complete:
"it is made from whole cassava roots, that have been peeled, grated,
strained, and fermented for 1-5 days, and lightly roasted (garified).
translation: it is lightly roasted, fermented cassava fiber.
Brazilians sprinkle it on their foods as a garnish, much as we
would sprinkle parmesan cheese on our foods.
Other suggestions: breading."
Mireille, Waterloo, Quebec.
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