Flour, cornstarch, potato flour, what?
2006-12-27 01:06:45 · 20 answers · asked by Jen-Jen 6 in Food & Drink ➔ Cooking & Recipes
I prefer cornstarch
2006-12-27 01:44:06 · answer #1 · answered by Anonymous · 0⤊ 0⤋
I use flour about 99% of the time. The other 1% I use cornstarch.
2006-12-27 15:24:35 · answer #2 · answered by brevejunkie 7 · 0⤊ 0⤋
Cornstarch
2006-12-27 11:20:31 · answer #3 · answered by angela 2 · 0⤊ 0⤋
Cornstarch and flour work the best. You don't need a lot of corn starch though. In comparision, it takes more flour to thicken than cornstarch.
2006-12-27 09:08:29 · answer #4 · answered by zimmiesgrl 5 · 0⤊ 1⤋
Potato flour
2006-12-27 18:52:15 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Depends on the dish. I use mostly flour and cornstarch. I use flour for white sauce and gravy. I use cornstarch for stews.
2006-12-27 09:10:33 · answer #6 · answered by cat m 4 · 0⤊ 0⤋
There are lots of things that can be used as thickeners. The most classic is roux. Melt some buttler. Add some flour to make a paste. Cook it to the desired corlor. And use it to thinken just about any liquid when you heat it to the boiling point. . A slurry of water and flour or water and cornstartch can be used also. Just use cold water wneh you make it. It will thicken liquids when heated to the boiling point. Cream, butter, and eggs will also thicken thicken a liquid.
2006-12-27 09:24:57 · answer #7 · answered by dpon62 3 · 0⤊ 0⤋
flour will work. but cornstarch is much better. mix a tablespoon of cornstarch in about 2/3 cup of water and mix into whatever you are trying to thinken and bring to a rolling boil.
2006-12-27 09:18:11 · answer #8 · answered by waljac6108 5 · 0⤊ 0⤋
Depends on what the dish is. I use flour for rouxs and sauces, cornstarch for a certain soup, and instant potato flakes for most other soups.
2006-12-27 09:22:30 · answer #9 · answered by chefgrille 7 · 0⤊ 0⤋
cornstarch or flour tempered with water to make almost a cream
2006-12-27 09:09:16 · answer #10 · answered by empress_pam 4 · 1⤊ 0⤋