Soup thickening
"Tara" > wrote in message
...
> On Sat, 18 Oct 2008 16:13:24 -0800, "SteveB" <toquerville@zionvistas>
> wrote:
>
>>I went to a restaurant yesterday, and they had great clam chowder. Then
>>my
>>wife made some corn chowder today, and it was altogether different. The
>>thick almost gravy broth had a flour taste. The restaurant chowder had
>>the
>>same consistency, but a much more flavorful broth.
>>
>>What is a good combination for thickening soup broths? Cornstarch?
>>Wondra?
>
> If your soup or gravy tastes floury, then you need to cook the roux
> longer next time.
That's what I was thinking. It's certainly true of gravy.
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