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Wed, 23 Oct 2002 06:57:23 -0700 |
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Jennifer Dube' <[log in to unmask]> wrote:
The gourmet cook in me is becoming a bit terrified at
the prospect of not being able to thicken sauces. An
extension of my original question -- Do any of you use
arrowroot as a thickener? (It appears to come from
China, but I have no idea if it is edible raw.)
Jen,
I've used Arrowroot ever since my wife got me started eating this way. I used Tapioca as well, but found it's results less desirable - imagine sweet and sour sauce with the consistency of oatmeal. yuck! I'm not a gourment cook or even a good cook, but I always have good results with arrowroot. I use it in place of corn starch for all my old recipes and it always works out fine... though I have found that I need a little more arrowroot than corn starch.
I also did some research into tapioca, but you've found more than I did. Frankly, I lost interest when I decided to use Arrowroot exclusively.
Another one I've had a question about for some time is BUCKWHEAT. Apparently it's a fruit/veggie (like rhubarb or celery) and not technically a grain. Is that right? Does anyone else ever use buckwheat or buckwheat flour?
Josh
Austin, TX
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