1. Mix together 2. when ready to use add a little of the hot liquid into the liason, stir then add more hot, stir and then you can add the liason into the hot liquid. This method is called tempering. NOTES : This will thicken 1 1/2 pints liquid. this is used to thicken soups, dessert sauces, and many others. Recipe by: S.C.I. - Jamie, Az. Posted to recipelu-digest Volume 01 Number 536 by CuisineArt
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|Serving Size: 1 Serving (646g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1767 (84%)|
|Amt Per Serving||% DV|
|Total Fat 196.3g||262 %|
|Saturated Fat 93.7g||469 %|
|Monounsaturated Fat 73.3g|
|Polyunsanturated Fat 20.4g|
|Cholesterol 5360.6mg||1649 %|
|Sodium 286.2mg||10 %|
|Potassium 623.1mg||16 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 21.3g|
|Protein 69.6g||99 %|
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Calories per serving: 2114
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