Originally Posted by ibsriv
Instant potato is a cool idea! Would that work on something like a crock pot pot roast? Would you add it after it's done, or before cooking by adding it dry? Right now I use tapioca (not instant) at the beginning.....
This is my first time on the forum & it's great! By the way, guess what we had for dinner tonite & what motivated me to discover the forum....
You need to add it toward the end, whisk it dry and slowly into the liquid. Be careful not to add too much, you will be suprised just how little you need.
Obviously, this is a rustic solution to thicken casseroles etc, so choose the recipient well!
And dont ever use it to thicken Chinese sauces...lolol