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Subject: Potato buds?
Newsgroups: rec.food.cooking

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From: Bubba <bubba[at]houston.rr.nospam.com>
Date: Mon, 01 Dec 2003 22:53:52 GMT
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Has anyone ever used dehydrated potato buds as a thickening agent for stews
and /or gravy?  Any downside or hidden pitfalls there?

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From: Wayne Boatwright <WayneBoatWright[at]SMN.worldnet.att.net>
Date: Tue, 02 Dec 2003 04:32:08 GMT
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I use potato starch to thicken stews.  I can't see how much different using 
the potato buds would be.  Actually, I have used instant potato flakes a 
couple of times.  I thought the final product was fine.

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From: athagan[at]atlantic.net.REMOVE-THIS (Alan T. Hagan)
Date: Tue, 02 Dec 2003 15:35:11 GMT
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I used instant potato flakes as a thickener once in a while.  They
work OK.  Not clear or anything, but they get the job done.

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From: Dimitri <Dimitri_C[at]prodigy.net>
Date: Tue, 02 Dec 2003 16:41:30 GMT
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Bubba wrote:
> Has anyone ever used dehydrated potato buds as a thickening agent for stews
> and /or gravy?  Any downside or hidden pitfalls there?

I have often them/it.  I have had no problem however please remember this
does not thicken per se what happens is the potato flakes, buds absorb the
excess water thereby increasing the solids and decreasing the liquid.  To me
there is a difference be it slight.

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From: Compmouse <compmouse[at]hotmail.com>
Date: Tue, 2 Dec 2003 19:31:43 -0500
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I remember watching a post Thanksgiving show where the lady was
demonstrating a stew that could be made of leftover turkey and things, she
used leftover mashed potatoes as a thickener instead of plain starch or
flour.


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