Corn starch or flour?

Is there a rule of thumb when to decide which to use as a thickener? I usually use cornstarch for things like fruit pies and when I want a clearer sauce . What's best for gravies?

I find flour so glumpy- I've been using arrowroot for a while.

I find flour so glumpy- I've been using arrowroot for a while.

Just make a slurry then add it to broth? Must you bring it to a boil? Does it break?

[Robin Garr]

Arrowroot is pretty classy ... the Galloping Gourmet used to use it, back in the day. You can get it at Penzey's.

I'm not sure how to describe when I'd use flour (or arrowroot) or when I'd use cornstarch, Carla. You hit the nail on the head about cornstarch making a clear, shiny sauce, and I'd say it's the thickener of choice for Asian cooking. Using it in a gravy might make the gravy look weird and shiny, though. I'd save the flour for that purpose, and also in any classic sauce that starts with a roux. When you're making a sauce, don't put dry flour in, make a slurry first. When making a roux, the big secret for me is to use a saucier and a big whisk ... that's why they were invented!

I'm with Robin on the shiny nature of corn starch, but it does tend to be my default.

Yes, make a slurry and mix it into the liquid, don't boil it very long after adding. I learned the hard way not to use it with anything creamy- it turns to- well don't use with anything creamy.

Thanks!

I use flour ahead of time and corn starch to thicken after I've started cooking.