AzuReBlue wrote:
>
> I was wondering what the difference is between using cornstarch to
> thicken something vs. flour. Is there any? Can I use cornstarch
> in place of flour with no noticeable effect?
>
> thanks
> --
> blue



Are you talking about gravy? My family prefers cornstarch.
The result is a little glossier, semi-opaque, and it doesn't
need long cooking to improve the raw flour flavor. Remember
that the thickening doesn't begin until the liquid reaches
simmering temperature, then it thickens quickly.

gloria p