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Thread: Primal Thickening agent? page 2

  1. #11
    Urban Forager's Avatar
    Urban Forager is online now Senior Member
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    I like tapioca flour as it is more stable than arrowroot.

  2. #12
    Cynere's Avatar
    Cynere is offline Junior Member
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    I read a recipe the other day that called for unflavored gelatin to be used as a thickening agent. It suggested stirring it in right before serving. Sounds like something worth trying.

  3. #13
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    Jianwa is offline Junior Member
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    I do a lot of stir fries. When you flash fry/saute something reduction doesn't come into play. Typically an ingredient like the meat or onions is coated or cooked with a starch. Sometmes a water/starch mixture is added. I've checked the forums and the starch of choice seems to be tapioca? Does anyone know how well it works in the chinese style of cooking? Is it an equivilent of corn starch? A lot of times in Chinese cooking the marinades have the thickener so when you'marinate the meat you can use less marinade, and the thickener helps to sear all the flavors in the meat. Any ideas or opinions?

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