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cooking food
Question by nelsonmichaelr (203)
Answer by Ginny (2251)
Purees are thickened with starch such as flour, grains, potatoes or wheat, as opposed to being thickened with cream or eggs.
Answer by Nessamelda (87)
Adding cornstarch and cold water and bringing the soup back to the boil while stirring will thicken any insufficiently thick pureed soups.
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