well it says to use cornstarch to thicken my sauce..but instead i used all purpose flour...Becasue i dont have cornstarch..Is there any other way to thicken my sauce without using flour or something? (its chicken teriyaki sauce)
2006-08-31 14:25:22 · 15 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
But i dont like the taste of flour?????????????????
2006-08-31 14:37:00 · update #1
1 T. cornstarch (used for thickening)or 2 T. all-purpose flour
2006-08-31 14:35:20 · answer #1 · answered by dlcarnall 4 · 0⤊ 0⤋
It's nice when so many users actually agree on something. They aren't the same thing.
There is, however, a third alternative to use when thickening gravies or sauces: potato flour (also called potato starch -- in this case, they are the same thing.) It's widely used in N Europe and is readily available in the US in an Asian grocery store. Because it is a standard Asian cooking ingredient, I'd recommend it in any of your Asian recipes -- like the teriyaki sauce. It cooks up clear. Use a little less (about 1/3 less) than whatever amount of cornstarch is called for.
2006-08-31 15:13:11 · answer #2 · answered by thejanith 7 · 0⤊ 0⤋
Cornstarch is the best but you did the right thing using flour. As far as I know these are the only things to thicken sauce.
2006-08-31 14:32:49 · answer #3 · answered by older woman 5 · 0⤊ 0⤋
Flour and cornstarch are not the same, but they both can be used to thicken up sauces. Go for it.
2006-08-31 14:33:46 · answer #4 · answered by Dina1971 2 · 0⤊ 0⤋
you can use something called rue, looks and sounds yucky, it dies have flour in ti, but not the distinct doughy taste. Start with a bit of oil (canola, veg, whatever) a couple of tbsp is all you'll need, add flour to the oil until it is thicker even than honey, but smooth. Add a bit at a time to your sauce, whisking in until you have the desired consistency. Rue will give your sauce a nice galze finish too. Good luck
2006-08-31 14:52:14 · answer #5 · answered by flipflopdaisy 1 · 0⤊ 0⤋
Either works OK for thickening, i have also learned that sometimes you can let the sauce cool down to room temp and it may thicken by itself. Then reheat when ready to use.
2006-08-31 14:41:33 · answer #6 · answered by gormom 3 · 0⤊ 0⤋
Gonna be teriaki gravy!
Corn starch cooks to nearly clear and flour will be white. The taste will be about the same tho. Use twice as much flour in place of corn starch.
2006-08-31 14:33:19 · answer #7 · answered by newsgirlinos2 5 · 0⤊ 0⤋
you already used flour
that should have worked
did you add water to the flour to make a med thickness liquid to add to the sauce?
2006-08-31 14:33:01 · answer #8 · answered by Mopar Muscle Gal 7 · 0⤊ 0⤋
Flour does work for that but is not as "light". I use Arrowroot for my Asian cooking. Very light, very simple to use do it the same as Cornstrach in the recipe.
2006-08-31 18:50:31 · answer #9 · answered by Celtic Tejas 6 · 0⤊ 0⤋
They are not exactly the same. Cornstarch has a quirky sense of humour.
2006-08-31 14:36:54 · answer #10 · answered by pieter U3 4 · 0⤊ 0⤋