[Sca-cooks] white sauce?

Nick Sasso grizly at mindspring.com
Wed Jan 31 11:24:26 PST 2007

-----Original Message-----
> Yeah, you can do it. It may show the _tiniest_ bit of
> curdling, but the flour (do not use cornstarch!) should
>prevent the
> worst of that.

thanks.   and that's info to file away.
cailte  > > > > > >

Your frozen foods ectuion of grocery store is great research site.  Find
something that has some of what you want, look at their packaging and see
what they use for thickening.  Good old modified food starch was developed
to combat the issues with freezing and reconsituting/thawing.  The personal
chef industry is based on freezing and reheating, and uses flour like Master
A suggests.  You will find out it thickens a bit more on reheating, so take
that into consideration.

niccolo difrancesco
(as Master A cautioned, avoid Cornstarch: sauce falls completely apart and
thins right out.)

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