[MR] cooking question

[Greg Lindahl]

On Wed, Aug 21, 2002 at 09:31:30AM -0700, L Shuskey/Elize wrote:

> I keep finding references to a thickening agent called amydon in
> Chiquart's "Du Fait de Cuisine" (translation).  I've checked the
> unabridged dictionary, but there's no listing for it.

If you look at:

http://www.pbm.com/~lindahl/food.html

You'll find a reference to a glossary of food terms at:

http://www.thousandeggs.com/glossary.html

which includes a long entry for it -- it's starch from wheat or rye,
is safe to eat, and if you want an easy substitute, corn starch should
do. Looks like it's moderately annoying to make; it involves mashing,
filtering, drying, grinding, etc. over several days.

-- Gregory Blount