SC - Rice flour
Diana Skaggs
upsxdls at okway.okstate.edu
Wed Sep 9 09:59:54 PDT 1998
Ras said, "Personally , I prefer using flour when thickening meat gravies
and use cornstarch for puddings and fruit dishes on most occasions..I have
never been a fan of arrowroot because I find it makes for a poor thickener
when compared to the others. It's main advantage is that you can add it to
the pan in it's dry state without worrying about lumps in your sauce. ;-)
Rice flour is workable and I always use it in period recipes that call for
it.Each type of thickener has it's place. :-)"
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.
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