Kuzu

Has any one thickened a sauce with Kuzu Starch and cooled it down? Does it act like cornstarch and go loose again? Are you able to reboil the sauce and it will rethicken? Thanks

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tshewman

Mine stayed pretty thick and was consistent when reheated. below is a pic at serving poured over lamb breast.

John_H_637272

Thanks!

whenric

Here is a guide to it. Haven't cooked with it yet, but am interested to. And some sample recipes too.

whenric

Also, fun fact. Kuzu is the same thing as freaking kudzu, which is completely invasive in the south. Southern modernist chefs need to get their kuzu on to help with eradication!

tshewman

The gnocchi is quite pleasant.

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