Flour to thicken soup or stew?.....?

Question

How do you make it not clump up?

Answer 1

With using flour, you must work out the "lumps"~but....

If you can find some "Wondra", you can thicken anything w/out the trouble of lumps. (usually located near the flour section)

Great stuff!!

Answer 2

A stew should not need anything to thicken it. All the potatoes and reduction should thicken it just fine. As for soups you can use flour in a roux or a simple white wash. A roux is more time consuming but works very well. You start with butter and melt it over low to medium heat and add enough flour to get it to mashed potato consistency. Let it cook for about 4 to 5 minutes and cool completely. Cooked roux can last a long time in the fridge. To thicken soup just put the little crumbles into the soup and stir add a little at a time and make sure to keep stirring. You don't have to stir like a mad man just keep the soup moving that way you don't break down your veggies or what not. Now for the white wash just mix the flour with water like you do corn starch and add to soup. Make sure to keep stirring. Both work well but the roux adds a rich butter taste.

Answer 3

Don't just add straight flour or cornstarch. Either make a slurry of cold water and corn starch or a flour roux. Take, say a tablespoon of fat and flour in a skillet and cook the mixture for at least five minutes. As for when to add, it doesn't matter. However, it will not start to thicken until the soup has reached boiling.

Answer 4

Flour may work, but it can also make it taste pasty.

Corn Starch on the other hand won't make it pasty tasting, but just add to a small pot, about a four quart pot, 1/2 teapsoon of Corn Starch at a time. Make sure it's a measuring Teapsoon and not a eating spoon called a tea spoon. Stir and allow it to cook for about five minutes, if it's still not thick enough, add a tinny bit more and allow to cook.

IF YOU HAVE CLUMPY after adding flour, there isn't a lot to do as you can't take the flour out. But you could try using a thin spatual to break up the clumps.

If you've messed it up, join the rest of us who struggled to learn to cook new things and just try again another time. You'd be surprised how many things I ruined learning to cook a new dish.

Good Luck

Answer 5

Take the flour and add it to ice cold water in a measuring cup and dissolve it in there first, then add slowly to the soup while stirring. Get it back to a boil and then stir until it starts to thicken, then remove from heat, always assuming the soup is completely cooked before you add thickener as anything should be before you do.

Answer 6

If you are using flour there are several ways...one way is to take some of the liquid you are using for your stew in a separate container and slowly add the flour while whisking briskly. Once it is completely incorporated, return the liquid to the stew.

Answer 7

Start by always using WONDRA flour. Soup or stew do not need much flour, so just slowly sprinkle the Wondra in the last few minutes of cooking and keep stirring. Good luck!

Answer 8

Put a tablespoon of flour and a cup of cold (!) water in a container with a tight-sealing lid. Shake it very hard until completely mixed. Pour this mixture into your soup, stew, or gravy to thicken it.

Answer 9

Corn starch works best.

Mix a tea or tablespoon of cornstarch in a cup of water or cooled soup broth and stir until combined (this is a slurry) then SLOWLY add the slurry to the soup/ stew/ gravy. Perhaps flour will work the same way.

Answer 10

make a smooth paste of the flour first in a small bowl or cup,using water,milk or the soup your thickening,thin this down when smooth with more liquid,now pour in a slow steady stream into the main utensil,cook stirring constantly on low flame till thick enough.

Answer 11

I mix equal parts flour and melted butter, stir until it gets the consistency of wet sand. Then add to stew.