SC - Bread Crumb Thickening
Hupman, Laurie
LHupman at kenyon.com
Tue Jun 6 07:24:02 PDT 2000
I recently tried the chicken and pear stew from "Ein Buch von Guter Spise,"
which calls for bread crumbs as a thickener. On the first day, the broth
was thick, but still soupy. After a day or two, it was quite thick, almost
the consistency of gravy. Does it always take more than a day for the
breadcrumbs to break down and be absorbed into the liquid? Should I be
using drier or moister breadcrumbs to cause the reaction to happen faster?
Should I use more and chance the leftovers having the consistency of
concrete?
Rose :)
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