Announcement

Collapse
No announcement yet.

Hey mesquitecountry (or anyone else) I have a question about a meat sauce thickener..

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    #16
    Most starches need to be 180 degrees or more to gel.

    Comment


      #17
      Originally posted by mesquitecountry View Post
      CC,


      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.
      Thanks MC...I'll try to find some on line and check it out...and that was the problem...the liquid wasn't hot enough...Next time I will make the sauce as soon as I pull it out of the pit...

      Comment


        #18
        Don't buy any. I'll mail you some.

        Comment


          #19
          Thanks Travis! PM sent!

          Comment

          Working...
          X