Bob Pastorio wrote:
>
> Katra wrote:
>
> >
> > Bob Pastorio wrote:
> >
> >>AzuReBlue wrote:
> >>
> >>
> >>>In article >,
> >>>says...
> >>>
> >>>
> >>>>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.
> >>>>
> >>>>What are you doing? How are you doing it? More info from you gets more
> >>>>info.
> >>>>
> >>>>Pastorio
> >>>
> >>>I was making Chicken and Dumplings and the recipe called for flour &
> >>>water to thicken. That got me thinking about other recipes I've made
> >>>where cornstarch is called for, gravy if I remember correctly. Just
> >>>wondered what, if any, difference there was.
> >>
> >>You made a slurry (water-based liquid + starch) rather than a roux
> >>(fat +starch). Slurries will thicken more quickly, but won't give the
> >>finished smoothness of a simmered roux-based sauce.
> >>
> >>Cornstarch is a very good, inexpensive and efficient thickener. When
> >>chilled, it often breaks (separates, to some extent, into a watery
> >>component and a gelled one) but comes right back together upon
> >>reheating and stirring. It can't be frozen without permanently
> >>breaking, but neither can a roux-based sauce.
> >
> >
> > Why have I had a problem with this? What did I do wrong?
> > If I refrigerate a dish made with Cornstarch as the thickener, it
> > "breaks", every time, even on re-heating.
>
> Could be too much fat in it. There's a funny bit of business that
> happens with starches and fats that makes the fats less able to
> thicken and hold it.
Hmmmmmm... ok, I'll try chilling and skimming. I've been better about
meal planning lately so don't mind working a day ahead of time so I can
chill and skim solidified fat.
>
> Reheating and whisking back together is what I do and haven't ever had
> one not work. You have to heat up near a boil for this to work. And
> you can't overwhisk it or that will cause it to thin down.
Whisk. Not fork. Got it. :-) I have a really nice 8 looped stainless
steel whisk I don't use nearly as often as I should.
>
> > If I make it with Arrowroot, that does not happen?
>
> Simple solution, eh?
Yah. ;-) It's become my favorite thickener.
>
> >>The flour slurry will give you an opaque gravy but will need some
> >>cooking time to get the raw flour taste out. The starch-thickened
> >>gravy will be more transparent but will be fully cooked at the moment
> >>of thickening. Matter of taste...
> >>
> >>Pastorio
>
> > I've had flour based thickened dishes break every time. Especially a
> > problem with sweetbread gravy. Mom taught me to make that one with a
> > flour roux. Gets watery on refrigeration and re-heating.
>
> Should be a little breaking on chilling, but it should go right back
> together when heated. If it isn't, it might be that you aren't heating
> it enough. Or stirring it enough. Or there's some occult thing going
> on and you're cursed by that woman next door with that big wart on her
> nose with the hair growing out of it.
Not re-heating enough is probably my problem! I usually use the
microwave to warm rather than the stove. Guess that needs to change then
for recipes of this type. Thank you!
>
> > I've had really good luck with Arrowroot, but I use more of it?
> > Maybe that is the difference???
> >
> > Danke!
> > K.
>
> Bitte.
>
> Pastorio
K.
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