SC - Kiwifruit
BJ of NZ
bjofnz at yahoo.co.nz
Wed May 17 03:26:33 PDT 2000
- ----- Original Message -----
From: Ras
> Medieval thickening agents included rice flour, egg yolks and bread crumbs
> (which dissolve and thicken when used properly).
I certainly haven't had a problem with breadcrumbs going lumpy. They are
used in the Noumble stew I make for my Lady and the texture looks just a
little granular, but not very. The recipe has them being softened in some
of the broth, perhaps that makes a difference, but I honestly can't see why
they would lump (unlike flour! which will lump in the blink of an eye!).
Gwynydd
More information about the Sca-cooks
mailing list