I made a huge vat of stew, and when making soups have the same problem. I'm looking for a thickener/thickening agent/thickening technique, that won't break down, and I don't have use cup after cup trying to achieve a thick product.
Wondra- I thought I used so much, I gave up trying to thicken my product.
Cornstarch- too high of a re-heat, and it broke down.
Arrowroot- can't find it in large enough container to experiment.
Flour- see Wondra
Please don't suggest mail order, I need a solution now.
Can you help me?