"Bob Pastorio" > wrote in message
...
> 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?
>
> Depends on what you're doing and how you're doing it.
>
> Cornstarch is a pure starch with no protein or other ingredients. When
> it gelatinizes, it's clear.
>
> Flour has quite a few other things in it besides starch including
> protein. When it gelatinizes, it's opaque because of the "impurities"
> in it.
>
> If you're making roux or slurries, they'll each behave differently.
>
> What are you doing? How are you doing it? More info from you gets more
> info.
>
> Pastorio
>

Making a roux with cornstarch is new to me - can you please elucidate?


--
Peter Aitken

Remove the crap from my email address before using.