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Today we amped up the cheapness factor. I got to work and there was a big bag of potato starch waiting for me. so the recipe became-Milk/water heated to just off the boil and then a couple of big spoons of potato starch and water mixed. A couple of minutes of whisking and it thickened up nicely...

Hey-Thanks for all the response. It took a while for me to get back here as I have been working 12 hr. shifts these past days and barely had time to open my computer. Lots of good info here. And I have been doing a bit of research/experimenting for my own. What I have found is that the watered...

Hi, I have a question concerning Béchamel or basic white sauce. First, I am not a trained chef but I do work as a cook in a kitchen here in Berlin, Germany. I find that I use very often basic white sauce and have been having trouble lately with the thickness i.e. it often is not thick enough...