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Subject:
From:
Mireille Cote <[log in to unmask]>
Reply To:
Mireille Cote <[log in to unmask]>
Date:
Sat, 13 Jul 2002 15:05:16 -0500
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<<Disclaimer: Verify this information before applying it to your situation.>>

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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