Newbie question #1: thickening sauces and gravies?
If flour and cornstarch are no-no's, what do we use? Now that I'm back to eating more meat, I'm going to want to make the occasional gravy and there are one or two family favourites involving sauces that I'd like to "primalize". I think I saw a recipe somewhere around here that used powdered arrowroot. How does that compare taste-wise? And does it thicken sauces effectively?
5'2", 55 years, Primal since April. Pre-Primal weight loss, from 216.6 to 157.8
Primal low: 140.2 (Dec. 3) Goal weight: 135?
Main Primal goal: beating back my CFS enough to function more normally and start writing again
More and more, our life has been governed by specialists, who know too little of what lies outside their province to be able to know enough about what takes place within it.
- Lewis Mumford