In article >,
"john royce" > wrote:

> I like to make curries and then thicken them up towards the end of cooking.
> I been told that using cornflour produces a slightly 'gloupy' texture.
> Which leaves using plain flour or self raising flour. Is there any
> significance difference between using these two? Thanks.

I personally prefer arrowroot or corn starch.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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