For Robin,
This is the way my mother always used to thicken a
broth or liquid recipe, very successfully.
Mix a tablespoon or so (or more, depending on the size
of your recipe) of cornstarch or flour with cold water
in a small bowl, to make a paste. You can use a whisk
or just beat it with a fork.
Here's the secret: BEFORE you add the thickener/water
mixture to the recipe,
add a small quantity of the hot recipe to the
thickener,
stirring to avoid lumps. Do this until what you have
in the bowl is no longer a paste, but mostly liquid.
You will now have no trouble with lumps when you add
your
bowl mixture to the whole recipe.
Laurie in Oklahoma
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