Cornstarch OR Flour for thickening
Posted By: gravy? on 2007-11-19
In Reply to:
Just curious which method you use. I prefer cornstarch mixed with water to form a smooth thin paste. I find it works faster than the flour method. How about you?
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Flour for Thickening
I make a roux, chestnut brown, with flour & use for thickening.....but then, I'm from the South.
I like the cornstarch nm.
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arrowroot for thickening...........
Also might want to have cornstarch baby powder for in between showers. No Message
: )
You could also use flour to thicken it up.
That is what I do....do not use bread crumbs...you just need something to thicken it that will keep it together.
Just regular all-purpose flour - nm
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never froze cereal or flour.
I have never had a problem with weavils either but I know what they are because we had them once when I was a teenager. I bake a lot and we are all about breakfast here so maybe that's why. Even though I stock up we still go through it pretty fast and I am sure to rotate everything to the front of the shelves when I bring it home.
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