2006-12-03 13:02:50 · 7 answers · asked by xinortk 1 in Food & Drink ➔ Cooking & Recipes
The answer you're looking for is CORNFLOUR. This is the starch thickener used in custards and blancmanges to use as a layer in a trifle
2006-12-03 15:50:12 · answer #1 · answered by Dover Soles 6 · 0⤊ 0⤋
It depends on the dessert. If it starts out being cooked then cooled, cornstarch would be your starch of choice. It doesn't change the color of the dessert and keeps well in the fridge. But if it is a dessert that starts cold and stays cold then a whipping cream might be your best choice.You can whip it to the consistency that you need and mix your other ingredients in with it. a flour and water can also be used to thicken,but you need heat, it's not transparent and adds flavor to the dish.
2006-12-03 13:15:30 · answer #2 · answered by Rhea B 4 · 0⤊ 0⤋
It depends on if the item is cold from the beginning or is it cooked and cooled to get it there.
Cold from the beginning: gelatin, thickens when it is cold
Beginning hot: Corn Starch, thickens when hot only
2006-12-03 13:12:37 · answer #3 · answered by greenerpastures422 2 · 0⤊ 0⤋
I use gelatin strips in cold deserts as thickeners. corn starch,flour,tarot root work with hot or cooked dishes.
2006-12-03 13:12:48 · answer #4 · answered by lumberman57 4 · 0⤊ 0⤋
Pectin, although it isn't a starch. And because it isn't a starch it won't have that starchy after taste. Use it if the layer has fruit in it. Otherwise you might want to use cornstarch because it heats clear, mostly, and has a neutral flavour.
2006-12-03 13:11:11 · answer #5 · answered by marklemoore 6 · 0⤊ 2⤋
is this your homework? ive seen people using flour as a thickener, but dont know if it contains starch.
2006-12-03 13:09:21 · answer #6 · answered by Anonymous · 0⤊ 0⤋
What is the content of the layer? Creamy, clear, ???
Gum tragacanth can be used in hot OR cold mixtures of any content.
2006-12-03 13:08:49 · answer #7 · answered by Anonymous · 0⤊ 0⤋