Caslon
Executive Chef
I make stews and the usual thickening agent is a little "cold" water mixed with corn starch. I do that, and it thickens the stew a bit, but not enough.
When I add more corn starch...it lessens the flavor.
Is there some kind of kick butt thickening agent?
When I add more corn starch...it lessens the flavor.
Is there some kind of kick butt thickening agent?