Fw: [MR] cooking question

[Graciela V. Boone]

Elize -

Amydon is not much more than starch - it was traditionally made by taking
wheat flour and steeping it in water then drying the starchy sediment in the
sun.  That was then used as a thickening agent.

I did a little research into it - because armidon (which was too similar for
my tastes) mean starch in Spanish.

In Service
L Graciela Esperanza

----- Original Message -----
From: L Shuskey/Elize
To: Merry Rose
Sent: Wednesday, August 21, 2002 12:31 PM
Subject: [MR] cooking question


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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