Re: Cauliflower Substitution

I've tried pure cauliflower as a thickener in sauces with no success.  I 
overcook the cauliflower, blend it, then cook it more. The initial 
appearance is perfect, but it separates into water and "cellulosy muck" 
before it can be served. I tried it again using some flour and cornstarch 
with similar results.

My guess the that the chemical properties of the starch thickeners (long 
chains?) are necessary to maintain the thicker viscosity, and that a
finely 
ground cellulose 'solution' is simply a suspension and therefore
tem****ary.

-- Phil


"Brian Mailman" <bmailman@[EMAIL PROTECTED]
> wrote in message 
news:13gsh4i48fdu8a5@[EMAIL PROTECTED]
> There's a recipe for a garlic saffron soup I want to make for a benefit 
> dinner I'm hosting (On occasion I auction off my services for a "chef's 
> table").  It calls for potatoes to thicken and bind the soup.  Has
anyone 
> used cauliflower for the same purpose?  It would seem neutral enough, 
> especially if not overcooked, and not affect the flavor too much, but I 
> want to make sure from someone with first-hand experience with it. 
> Perhaps half potato/half cauliflower?
>
> I'd experiment and run up a trial batch, but saffron is a bit too 
> expensive for that <G>.
>
> B/, moderator hat off
>
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