Need a quick & good thickener for soup? (best, baking, melt)
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Tapioca? We've got some crushed tapioca or something in our cabinets. My roommate's mother was using it as a thickener when she and her husband were staying with us. I'm not sure WHAT recipes she was using it in, but I can attest that everything she made was amazing.
Location: where you sip the tea of the breasts of the spinsters of Utica
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I'd make a roux by melting butter over medium and waiting for it to stop bubbling (it's less likely to become lumpy if all the water is boiled out). The instant it stops bubbling, add the flour and stir until very lightly, barely perceptibly, tan (it will turn white again when you add cream or a bit of stock). Add in some half and half a little at a time, whisking it, keeping it thick. Bring it to the point of almost boiling ..... you could whisk it into the soup immediately then, or simmer very lightly for five minutes whisking often to make sure there isn't any grainy texture. Simmer the soup mixture for no more than 5 minutes, lobster bits don't like being cooked too long.
At the table, serve with a pat of real butter on top in each bowl - not much sense in eating lobster without butter.
Corn starch with a little warm water; add to heated soup and stir.
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