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A type of flour that dissolves easily in liquids regardless of the temperature of the liquid. The flour dissolves as easily in cold liquid as it does in hot.

A flour-like substance obtained from the white heart of the corn kernel. It is tasteless, but is very useful as a thickener, having double the thickening properties of regular flour.

A powdery substance obtained from wheat kernels. It is very useful as a thickener, but it doesn't have as much thickening power as cornstarch, which requires only half as much to achieve that same level of thickening.

A pan used for roasting foods in a conventional gas or electric oven. A roasting pan should be large enough to place a metal roasting rack in the bottom, heavy enough to be used on the stovetop burner for making gravy and sauces from the drippings, and well made of thick metal with sturdy handles for maintaining a good grip on the pan to easily control it when filled with the foods being cooked.

food thickener, thickening agent, liason, beurre manie,

A thickening agent and food item made from pigskins or from beef bones, cartilage, and tendons. It is then processed into an unflavored, transparent protein powder and sold in a powder form, as granules, or as thin sheets which may be referred to as "leaves.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

1) In reference to poultry, the drumstick is the lower, meaty leg portion of the bird, such as a chicken, turkey or duck, which exists from the knee joint down to almost the foot.

A type of flour milled from dried kernels of yellow corn. It is similar to cornmeal except that it is ground to a finer consistency than cornmeal.