Re: [CH] and another HH

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• Maybe in reply to: Andrea L. Paysinger: "[CH] and another HH"

>I cannot stand the taste of raw flour,  and find arrowroot  and corn
>starch  too  finicky.

The thing I don't like about corn starch is that it will not hold it's
thickening power against a long cooking time:  It will break down if it 
is simmered too long or at too high a temperature.  Also, it doesn't
reheat well.

To get around the taste of raw flour, you can just brown it a bit in a 
skillet first, cooking it to get rid of the "raw flour" flavor.  Or
you can masa to the chili instead, which works well and adds a hearty 
sort of corniness to the stew.

Or, of course, you can go on adding potato flakes, which is an old trick
I've used a lot and it works great. :-)

===
Dave Sacerdote
davesas@tiac.net
Resist or Serve.
"I am so mighty, I do not have to kill you all."  -- Flaming Carrot
Visit Dave's New England Almanac: http://www.tiac.net/users/davesas

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• Maybe in reply to: Andrea L. Paysinger: "[CH] and another HH"