[MR] cooking question

[Gregory Long]

I do have a definition for you that I got from the
Dictionary of Food and Nutrition. " A traditional
starchy material made by steeping wheat flour in water
then drying the starch sediment in the sun, used for
thickening broths etc." My guess is that a roux or a
slurry of either flour an water or cornstarch and
water would work.  I am not sure if agar agar is
period or not
Hope this helps
Lord Stanwulff the Stern
--- L Shuskey/Elize <elizedenizza at yahoo.com> 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.  
> 
> 1) What is it?
> 
> 2) Is it available today?  Where would I obtain it?
> 
> 3) Is it safe to use?
> 
> 4) What would be a good substitute for it?
> 
> Thank you for any information. 
> 
> Elize da Nizza, Crannog Mor
> 
> 
> 
> Argent, a pale purpure cotised vert between two
> sprigs of lavender proper.
> 
> "On ne voit bien qu'avec le coeur.  L'essentiel est
> invisible aux yeux."  
> 
>           (One only sees well with the heart.  The
> essential is invisible to the eyes.)   
> 
>                     - Antoine de St. Exupery, from
> Le Petit Prince (The Little Prince)
> 
> 
> 
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