Melba's Jammin' wrote:
> In article >,
> Allan Matthews > wrote:
>
>> What is the ratio of corn starch to liquid when used as a thickener?
>> Does it have to be broguht to boiling as flour?
>> TIA, Allan
>
> I don't measure either the cornstarch or the liquid -- depends of the
> quantity I want to thicken - enough liquid to make a thin slurry. Yes,
> it has to be brought to boil, stirring. It will make the sauce clearish
> and shiny. Reheating a cornstarch-thickened sauce can be problematic
> -- it may break.


Agreed. I usually mix up lots of slurry and add it gradually to the
simmering liquid till the desired consistency is reached.

I've never had a problem with breaking and I use it to thicken all kinds
of gravies, especially chicken and turkey.

gloria p