In article >,
Dave Smith > wrote:

> jmcquown wrote:
>
>
> > Cornstarch is surprising in that you only need a small amount of liquid
> > to make a slurry that will thicken a pot of anything. And I have never
> > found it "breaks" upon reheating. I prefer it to using flour which
> > often leaves an aftertaste if it hasn't cooked completely. IMHO.
> > Cornstarch slurries blend in quickly. YMMV.
>
> Cornstarch is a great thickener because it works so quickly, but it
> gives a glossy appearance which isn't always appealing. My preferred
> thickener is Veloutine, which may not be available in the US. It is made
> with potato starch. You bring the liquid to a boil and stir in the
> Veloutine and it thickens within a minute.

I found some tapioca starch when I was going thru the pantry recently.
Anyone tried thickening with that?

I also have some guar gum on hand I've not yet experimented with for a
low carb thickener.
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