|By Thebaker (Thebaker) on Sunday, November 18, 2001 - 05:58 pm: Edit|
I was wondering if there was a guide for thicking with CS
like how much cornstarch to thicken a cup of liquid?
|By George (George) on Monday, November 19, 2001 - 11:32 am: Edit|
I'm don't remember of an actual amount but I do recall that you need about 1/2 as much corn starch as you would flour.
|By Dustman (Dustman) on Monday, November 19, 2001 - 11:05 pm: Edit|
Firstly what is your desired thickness? any box of corn starch, sysco- argo etc..., will tell you 1 TBL to every 2 cups of liquid to be thickened other than that what is your desired thickness thin jus like or hearty gravy like.
Second- home meal replacement , to me used to mean just eating out, but now I have two kids and a wife and I being a chef prefer to just eat at home where I don't have to be one of those people with the screaming baby at any restaurant. So I cook at home 90% of the time. As for the general public that are not chefs or at least a talented home cook if the food sucks( comfort does not mean bland) why would you buy it? I choose my dining establishments based on word of mouth and my experiences with them. A 25 million dollar marketing expense does not mean your food is really great food, it means you spent 25 million and you should back it up if you were to actually have 25 M to spend on garbage. Lets talk about that!Sometimes bigger is not better, how many holes have you eaten at that had great "comfort" food where you said ... Hey you gotta try the meatloaf with the greens smothered with gravy...