Hair Fibers
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- Duration: 1:56
- Published: 2010-01-13
- Uploaded: 2010-12-22
- Author: drugaware
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Desserts are often thickened with sago, tapioca, gelatin or a gelatine substitute such as agar. Soups, sauces and stews are more often thickened with a starchy product like cornstarch, arrowroot or wheat flour, or a fat and flour mixture such as roux or beurre manié. More rarely, savoury dishes may be thickened with blood.
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