Sun, Jul-15-01, 16:31
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Pending Member
Posts: 61
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Plan: Adkins
Stats: 186/150/135
BF:
Progress: 71%
Location: Central Florida
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Need a thickening agent besides flour
Being a native of Louisiana, I cook lots of etoufee's, stews, etc. We usually use roux, which is flour and oil, as a base starter. Or sometimes flour just for thickening.
Any thoughts on what I could use besides flour? One recipe I have calls for two tablespoons of flour.
Thanks, everyone!
Shirley
Florida
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