> Does anyone have any suggestions on how to "thicken" a sauce? I am =
> a vegan, so I have been trying to use things like corn starch, but every =
> time I try it, the corn starch is very lumpy and doesn't dissolve well. =
> When I can get it to dissolve, and there are no lumps, it doesn't =
> thicken! Does anyone have a better way or any good recipes?
All I know is always add the cornstarch to cold liquid, ie some water,
then, add it to whatever is cooking, mine always thickens OK.
I use it in gravy and all sorts of stuff, I dissolve it in water,
sherry, soy, tamari anything cold, then add it and simmer for a few
minutes till the dish is thicker.