Like to cook? In this forum, both amateur and pro chefs can share recipes, procedures and cooking tips and talk about local restaurant recipes.

Corn starch or flour?

User avatar
User

Carla G

{ RANK }

Foodie

Posts

1942

Joined

Mon Sep 28, 2009 9:01 am

Corn starch or flour?

by Carla G » Sat Feb 22, 2014 5:02 pm

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?
"She did not so much cook as assassinate food." - Storm Jameson
no avatar
User

GaryF

{ RANK }

Foodie

Posts

1854

Joined

Wed Apr 25, 2007 12:05 am

Re: Corn starch or flour?

by GaryF » Sun Feb 23, 2014 4:51 am

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

Carla G

{ RANK }

Foodie

Posts

1942

Joined

Mon Sep 28, 2009 9:01 am

Re: Corn starch or flour?

by Carla G » Sun Feb 23, 2014 8:20 am

GaryF wrote: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?
"She did not so much cook as assassinate food." - Storm Jameson
User avatar
User

Robin Garr

{ RANK }

Forum host

Posts

17093

Joined

Tue Feb 27, 2007 2:38 pm

Location

Crescent Hill

Re: Corn starch or flour?

by Robin Garr » Sun Feb 23, 2014 8:36 am

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! 8)
User avatar
User

TP Lowe

{ RANK }

Foodie

Posts

1650

Joined

Fri Mar 02, 2007 6:00 am

Location

Shelby County

Re: Corn starch or flour?

by TP Lowe » Sun Feb 23, 2014 9:13 am

I'm with Robin on the shiny nature of corn starch, but it does tend to be my default.
no avatar
User

GaryF

{ RANK }

Foodie

Posts

1854

Joined

Wed Apr 25, 2007 12:05 am

Re: Corn starch or flour?

by GaryF » Mon Feb 24, 2014 1:29 am

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.
User avatar
User

Carla G

{ RANK }

Foodie

Posts

1942

Joined

Mon Sep 28, 2009 9:01 am

Re: Corn starch or flour?

by Carla G » Thu Feb 27, 2014 2:22 pm

Thanks!
"She did not so much cook as assassinate food." - Storm Jameson
no avatar
User

Will Terry

{ RANK }

Foodie

Posts

140

Joined

Mon May 04, 2009 4:00 pm

Re: Corn starch or flour?

by Will Terry » Mon Mar 24, 2014 8:15 pm

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

Who is online

Users browsing this forum: No registered users and 3 guests

Powered by phpBB ® | phpBB3 Style by KomiDesign