Rather than using natural pectin from the fruit being used or artificial pectin I am looking for an alternative setting/gelling agent that will enable me to get more jam from my two principle ...
I used to add cornflour in my chicken sweetcorn soup or chicken and noodle soup for a thicker consistency. But then I stopped using it completely after watching some show on TV that recommended not ...
I had a go at making a gumbo last week, and it went really well. The only problem was that the okra proved to be fairly difficult to source (after several supermarkets and groceries, we managed to ...
I am planning on making a pretty standard (read: whichever pops up first in Google) recipe for Broccoli Cheddar soup; i.e. brocolli, cheddar, chicken stock, and about 1/2 cup flour per 4 bowls of ...
I've heard that arrowroot can be used just like cornstarch as a thickening agent. If I have both ingredients on hand, under what circumstances would I choose one over the other?
I have a lovely recipe (for stir-fried tofu) that uses arrowroot as its thickener. This is easy to use, and adds a nice subtle flavour of its own to the dish. However, I am now living somewhere where ...