"Omelet" > wrote in message
news
> In article >,
> "James Silverton" > wrote:
>
>> Omelet wrote on Tue, 14 Jul 2009 11:56:47 -0500:
>>
>> >> 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.
>>
>> Escoffier did not approve of the taste of uncooked flour and nor do I.
>> If you can't use a roux, I think cornstarch is best. Certainly, it's all
>> I would use for Chinese food. I use non-fat yoghurt in curries despite
>> the conditioned reflex of authors that warn it will curdle. It doesn't
>> if you mix it with a spoonful or two of flour and in that case the flour
>> does get cooked.
>
> Corn starch is good, but my second choice. :-)
>
> ymmv of course! Have you tried arrowroot?
> --
> Peace! Om
>

Arrowroot is expensive. I use a slurry of corn starch and cold water to
thicken sauces and gravies.

Jill