Newbie question #1: thickening sauces and gravies? page 3

[bionicsamm]

Judg, I just noticed you're in Canada, too. They carry arrowroot, potato starch and tapioca starch at Bulk Barn. They keep it over close to their vitamin section

[Judg]

Potato starch is sometimes found in the Passover section--you may be just too late.

Oh, my nearest grocery store has a permanent kosher aisle. I'll check.

Judg, I just noticed you're in Canada, too. They carry arrowroot, potato starch and tapioca starch at Bulk Barn. They keep it over close to their vitamin section

Mille grazie. Merci beaucoup. I will definitely check it out. I'm still scouting out where I can find all these new ingredients.

[lil_earthmomma]

Ditto on the thanks.

I managed to find some tapioca starch today at the specialty food store. No sign of arrowroot or potato starch (other than Veloutine) anywhere I've looked so far. The specialty store sells it bulk, so I could get a relatively small amount to try. Wish they had had the arrowroot or potato too so I could have compared. Oh well. At least I have something.

Portobello with carbonara, sounds wonderful. Where do you live again?

Hee hee, I live in Calgary Alberta Canada! Come on over any time you're in Cowtown, I'll make you a primal feast!!!

[Judg]

Hee hee, I live in Calgary Alberta Canada! Come on over any time you're in Cowtown, I'll make you a primal feast!!!

You're on. Haven't been to Calgary for years but you never know. I was in Edmonton for the first time in decades earlier this year and that was totally unexpected so stranger things have happened.

[Tribal Rob]

Back on topic - I thicken gravy with lot of onions and a hand blander, if I'm roasting something I'll slice 2 - 4 onions and lay the meat on these in the roasting tray, then when the meat is cooked, the onion is cooked down in all the meat juices, blend this up with all the meat juices and any tasty scapings from the roasting pan and add as much water as you need to get the right consistancy. So far has worked with chicken and pork, not tired beef yet, and I've made a gravy from chicken stock and slow fried onions that was also really tasty.

[Judg]

Now there's an interesting thought. I don't have a hand-blender yet, though I've been considering it. Actually, liver with onion gravy was one of the things I was planning on having in the next couple of days anyway... I'm just not sure I can persuade myself to muck with my standard blender that much. I should get serious about the hand-held, I guess.