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Old 09-24-2007, 06:50 PM   #1
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Is Flour the best thickener?

Is flour best for cream soups? What about rice flour, potato starch etc. What have any others here used to make cream soups?

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Old 09-24-2007, 07:38 PM   #2
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Auguste Escoffier, in his turn of the 20th-Century cookbook, extolled the virtues of using pure starches (corn, potato, rice, etc.) for their superior thickening qualities ... and then went on to use flour-roux in all of the recipes in the book.
Most of my cream soups are thick and I use the cream to thin them out ... but when I need to thicken something - I just use a flour roux. Well, with the exception of chili and I'll use masa flour.
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Old 09-24-2007, 07:51 PM   #3
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Before I really new how to deal with flour, I used to use corn starch, it was easier to me. Now I prefer flour.
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Old 09-24-2007, 08:28 PM   #4
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Thank you, will flour stand up on a steam table?
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Old 09-24-2007, 08:51 PM   #5
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Yes.

What are you making?
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Old 09-24-2007, 11:00 PM   #6
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If when I am cooking and some thing needs to be thicken I grind up Tapioca in my spice grinder and it works quick lacking that -I grind up some pasta till it is like powder mix as feelingm with
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Old 09-24-2007, 11:03 PM   #7
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Quote:
Originally Posted by Dave Hutchins View Post
If when I am cooking and some thing needs to be thicken I grind up Tapioca in my spice grinder and it works quick lacking that -I grind up some pasta till it is like powder mix as feelingm with

Dave, why do you grind pasta rather than just using flour? After all, the pasta is made from flour.
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Old 09-24-2007, 11:28 PM   #8
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I use both cornstarch and flour, not together, but for different things.
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Old 09-25-2007, 03:13 AM   #9
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I often just put cream or cream cheese in them.
I stir it in, after I take the soup off the heat.
I dont use anything, especially to make them thick.

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Old 09-25-2007, 03:54 AM   #10
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In my experience, I've found flour to be the most stable thickener. Since I cook a lot for two, being able to re-heat gravies and soups is important. Other thickeners don't stand up to reheating as well as flour. To make it easier, I sometimes use Wondra (flour that has been sifted).
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