Most starches need to be 180 degrees or more to gel.
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Hey mesquitecountry (or anyone else) I have a question about a meat sauce thickener..
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Originally posted by mesquitecountry View PostCC,
If you want the best thickener, use either xantham or guar gum. Buy it online, it is what we use to thicken sauces in the industry. A little goes a long way. Shoot me your address and I will mail you some.
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