Just moved to Alberta. I need a lot more corn starch here than I did in Europe. Any suggestions on brand/other stuff (no flour)?
Amanda is a co-founder of Food52.
Can you explain why you need more -- do you mean that when you thicken sauces you find that it takes more to work?
@amanda: Though I could twitter reply, can't sadly, so created a second one by mistake.
Please enter a valid email address.
Well played. You deserve a cookie.
Consider this tomorrow's one-pan breakfast
Here's Breakfast Tomorrow
Lemony, Garlicky Sardines
One-Bowl Genius Macaroons
Make Tonight For Dinner All Week
2-Ingredient Cola Cocktail
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)