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TopicWhat's for supper/dinner/evening sustenance?
shadowsword87
02/02/20 11:47:24 AM
#33:


Lokarin posted...
I had a tasty curry-esque gumbo the other day... not sure what it was, but it had that classic golden orange look that I associate with curry. I think it's because it used rice-flour as a thickening agent to keep the acidity from the red peppers from liquifying the whole thing. I guess technically you can use any starch, but I think it was the rice-flour that was doing it

...basically, try rice flour

Wait, does acidity of the system mean anything for the thickness of the sauce?

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