Omelet > wrote:
> *"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 personally prefer arrowroot or corn starch.

Supposedly the best way to thicken sauce is to simmer it
a long time until its natural gelatin thickens it. I've tried
this and agree but I rarely have the patience. If a curry is
made by mixing the meat in at the end this method would
not work.

I like cream as a thicken and that too probably wouldn't
apply to a curry. It takes a lot less patience than simmering
the natural gelatin.

I perfer arrowroot to corn starch. With arrowroot I can
sprinkle a little in on the surface of the sauce then stir it in
and it doesn't clump. With corn starch I need to mix it with
water in an extra little bowl and then pour the watered
mixture in. The arrowroot is less work.

Being wheat intolerant I don't use wheat flour for thickening.
Rice flour or flour made from various other plants that have
been ground up. For any that I've tried I end up liking cream
or arrowroot better.