Tag Info

New answers tagged

0

Use kuzu root starch.. It comes in rock-like granules. Mix 1 Tb kuzu with 1 Tb water first, then add to simmering chili until thickened. I use a lot of onions and peppers that give up a lot of water and kuzu works best! No change in flavor, texture or mouth-feel. Re-heats perfectly as original.



Top 50 recent answers are included