View Single Post
  #10 (permalink)   Report Post  
Posted to rec.food.cooking
Zeppo[_2_] Zeppo[_2_] is offline
external usenet poster
 
Posts: 449
Default choice of flours to thicken after cooking


"Andy" > wrote in message ...
> Phil..c said...
>
>> john royce wrote:
>>> I like to make curries and then thicken them up towards the end of
>>> cooking. I been told that using cornflour produces a slightly 'gloupy'
>>> texture. Which leaves using plain flour or self raising flour. Is
>>> there any significance difference between using these two? Thanks.
>>>
>>>

>>
>> I am by now means qualified to truly answer apart from experience .
>>
>> But Corn flour or rice flour come out and taste better than the
>> alternatives you offered .
>>
>> However, with the caveat that I more often than not stuff up with
>> sauces when using anything other than corn flour . Even then its
>> hit & miss .

>
>
> Hi phil.c,
>
> I'd add, some thickeners require different temperatures to actively begin
> thickening. Something I learned from Alton Brown's "Good Eats" TV program.
>
> Filé powder, optionally used in place of okra in gumbos is a low temp
> thickener added after plating. I don't recall if it adds flavor to the
> bowl
> of gumbo. I've only used it once. Anyone?
>
> Andy


It adds a little bit of a fairly distinct herbal flavor. Most of it's
benefit comes from thickening. I wouldn't put it in anything that was
delicately flavored, though.

I did try sprinkling some on scrambled eggs just before they set once. I
wouldn't do it again.

Jon