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Old 05-13-2008, 03:45 PM   #1
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Cornstarch/Cornflour where am i going wrong?

Everytime I try to thicken a sauce with cornflour i always end up with white bits floating in my sauce . i blend a little with water and then add to sauce and loan behold there are the white bits everytime!!! HELP!!!

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Old 05-13-2008, 04:01 PM   #2
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Thats how I do it Douzer. The only thing to make sure your slurry is well mixed and really stir your slurry into the sauce. Also do it just before the sauce is ready, the cornflour breaks down if you keep cooking it.
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Old 05-13-2008, 04:31 PM   #3
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Maks sure your slurry is with cold or room temp. liquid and as miniman said there are no lumps in the slurry. Then whisk it into the hot liquid in the pan to eliminate lumps.
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Old 05-13-2008, 04:32 PM   #4
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Make sure you use enough water and that it's cold water. If you set slurry down a while make sure to stir it up again. Add slowly and stir whatever you are cooking until its mixed in.
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Old 05-13-2008, 06:37 PM   #5
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I do the same, mix well with cold water , then add a little from the hot sauce to the slurry and mix well, and then gradually add to sauce.
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Old 05-13-2008, 08:01 PM   #6
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What they said....
or, here's something that never seems to clump for me:
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Old 05-14-2008, 10:29 AM   #7
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It can take a while for it to be fully mixed in, keep on stirring...
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Old 05-14-2008, 10:32 AM   #8
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I think starch is easier to deal with. That is what i started with and then after I had more expirience in the kitchen I moved onto using flour.
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Old 05-14-2008, 02:21 PM   #9
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Try tempering it, instead. Put some of the flour or cornstarch in a bowl, and add a bit (a cup, depending on how much you are actually working with) of the hot liquid, whisking till incorporated. Then, slowly add that to the simmering pot. This method should prevent clumping.
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Old 05-14-2008, 03:46 PM   #10
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Quote:
Originally Posted by VeraBlue View Post
Try tempering it, instead. Put some of the flour or cornstarch in a bowl, and add a bit (a cup, depending on how much you are actually working with) of the hot liquid, whisking till incorporated. Then, slowly add that to the simmering pot. This method should prevent clumping.
This might work with flour, but I don't believe it is going to work with corn starch. If you add a hot liquid to corn starch, it clumps immediately. We're talking a corn starch rock.
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