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Re: Cream Corn for crabsoup       08/12/13 10:47 AM Edit Reply Quote Heather Reged: 12/09/02 Posts: 7799 Loc: Seattle, WA Hi - cornstarch has to reach the simmer point to thicken, so make sure after it's liquified and you've added to soup that you bring the soup just to a low simmer and it should thicken. Won't matter if spoon is metal or wood. But just realized - is corn starch the same thing in other countries as in the US? It should be a super fine, pure white powder. If you can't get that, try using unbleached white flour instead. Best, Heather -------------------- Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook! Print     Remind Me     Notify Moderator

Entire thread Cream Corn for crabsoup Sassie 08/05/13 02:03 AM Re: Cream Corn for crabsoup Heather 08/05/13 10:31 AM Re: Cream Corn for crabsoup Sassie 08/11/13 09:36 AM Re: Cream Corn for crabsoup Hellenjohn 08/26/13 07:04 PM Re: Cream Corn for crabsoup Heather 08/12/13 10:47 AM Re: Cream Corn for crabsoup Sassie 08/12/13 12:39 PM Oh good! Heather 08/12/13 01:05 PM Re: Oh good! Sassie 08/15/13 05:13 AM we found the cream corn. :-) -nt- Sassie 08/25/13 01:44 PM Re: Cream Corn for crabsoup Sassie 08/06/13 12:45 AM Re: Cream Corn for crabsoup Hellenjohn 08/26/13 06:57 PM

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