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Gluten for Punishment



NORI (Wheat paste for Japanese Woodcuts)
1/3 cup wheat or rice flour
2/3 cups water
Heat over a low fire 5 ", stirring constantly until thick and almost
translucent. Remove from heat and stir vigorously.

Note: if you try this on a double-boiler it will take forever. Hold the
mixture directly over a fire, stir constantly, and keep from boiling.
Should take less than five minutes. You're best off using glutinous
rice flour if you have a choice.

Paul T Werner, New York
http://theorangepress.com

WOID: A journal of visual language
THE ORANGE PRESS, publishing "Vellum Preparation: History and Technique"
DRAGONSBLOOD AND ASHES, a project to research and practice the
techniques of the medieval scribe

----- Original Message -----
From: Cor Knops <knops@xs4all.nl>
Date: Monday, April 23, 2001 5:19 pm
Subject: Rice-starch

> Hi,
>
> Does anybody have a recipe for cooking rice-starch ? I tried with 1
> part of rice-starch and 4 parts of water and cooked/stirred for about
> 25 minutes (in the famous Saucier) but the paste seems te be to
> watery. For wheat-starch this works fine.
>
> Thanks,
>
> Cor Knops.

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