SC - Bulgy tomato cans

[Decker, Terry D.]

>According to Flower and Rosenbaum, who did the translation discussed, they
>used the term "cornflour" because they felt it was the most easily available
>and easily comprehensible equivalent for the modern cook. It seems what they
>actually meant was what Americans call cornstarch. As in maize. No, it is not
>what a Roman cook would have used, but their approach (F & R, that is) is that
>authenticity for its own sake is less important than producing something like
>the original dish. Using corn starch instead of amulum produces a nearly
>identical dish as far as its taste and texture are concerned.
>
<snipped>

>Adamantius

When I first saw this thread appear I thought of suggesting that rice flour
could be substituted, from reading in one or two translated cookbooks that
mostly bread crumbs and rice flour were used for thickening...even though I
know that's not really the proper way of redacting something.   I'm not
even sure where to get wheat starch, plus it sounds too much like using
flour to me, and I remember my mother always telling me using flour to
thicken  can make something taste awful. (That was her thinking....hope it
doesn't offend anyone.)  She used mostly corn starch or arrowroot for
thickening for as long as I can remember.  I have used rice flour for
thickening mostly in chinese cooking and it works great, especially for
impatient cooks who can't wait for something to thicken and it doesn't
'ruin' the taste of the food.  Rice flour is available in both supermarkets
here in Ithaca, NY,(Tops and Wegman's) and you can get it in any oriental
food store.

	Angeline
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