Kayelle
Chef Extraordinaire
Steve, besides online, where should I look locally for Konjac flour? It sounds promising as I'm getting tired of thin sauces instead of a nice gravy.
Steve, besides online, where should I look locally for Konjac flour? It sounds promising as I'm getting tired of thin sauces instead of a nice gravy.
It works more like cornstarch but is a lot more powerful. What I generally do is first make a thickener base. To do this, whisk a teaspoon or two into about a cup of liquid off the stove (cold is better, but hot works ok, too), and let it set for 5 minutes until it thickens. Then you whisk this mixture as needed into whatever you're cooking. You'll get much more control this way, and a smoother end result.I found it for $4.00 for 1 oz. to try.. I'll pop for 8 oz. at nuts.com. Thank you for the help.
Tell me, can you use it like you would flour in say a mushroom or sausage gravy like you would flour?