SC - Rice flour
Phil & Susan Troy
troy at asan.com
Wed Sep 9 16:48:02 PDT 1998
Diana Skaggs wrote:
> Leanna notes: I have prepared homecooked "frozen dinners." If you want a
> gravy that doesn't separate during freezing, the rice starch is the way to
> go.
I'll go with that, as a general thing, but I find rice flour can be a little
gooey (which _is_ avoidable), and it tends to alter the color of the cooked
product by lightening it a shade or two. It doesn't become transparent the way
cornstarch or even a properly made wheat-flour-thickened sauce does. For
freezing, the officially approved thickener is a substance called waxy maize.
In honesty, though, I've never actually run across the stuff, even industrially.
Another difficulty is that nothing browns the way flour does, so rice flour as
a thickener for a brown sauce or gravy tends to make it kinda blah in color.
But for pale sauces, rice flour or even potato starch are good choices for freezing.
Adamantius
- --
Phil & Susan Troy
troy at asan.com
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