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Screen Name
Ben L
Member Since
January 5, 2009
Latest Comments...
Back when I learned it a corn starch slurry needed to be ice cold and the dish you were thickening needed to be close to a boil to get the starch to activate properly. Have things changed?
Latest Comments...
Back when I learned it a corn starch slurry needed to be ice cold and the dish you were thickening needed to be close to a boil to get the starch to activate properly. Have things changed?