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Old 11-09-2004, 08:21 AM   #1
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Thickeners...

There are lots of thickeners out there - flour, cornstarch, arrowroot, etc. Do you use just one, or specific ones for different recipes?

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Old 11-09-2004, 08:26 AM   #2
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I use cornstarch mixed with a little water. The only time I use flour is when I'm making gravy for biscuits or something like that.
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Old 11-09-2004, 09:18 AM   #3
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same as crewsk. mailnly cornstarch, flour for gravy
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Old 11-09-2004, 11:49 AM   #4
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i think cornstarch is used as a thickener when you want a glossy shine to your sauce. flour makes a more matte sauce.
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Old 11-09-2004, 12:00 PM   #5
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Buckytom hit the nail on the head. In addition to that I think cornstarch will thicken to its fullest extent before it comes to a boil, but flour needs to come to a boil before it maxes out on its thickening.
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Old 11-09-2004, 01:06 PM   #6
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What Buckytom and GB said.

Arrowroot and cornstarch make for a shiney sauce. Flour makes for a more opaque and creamy texture.

So it depends on the type of sauce you are making.
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Old 11-09-2004, 01:08 PM   #7
 
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I like flour. I don't like the taste of cornstarch or arrrowroot.
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Old 11-09-2004, 02:05 PM   #8
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Never tried arrowroot, but completely agree with all stated opinions. What is arrowroot like?
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Old 11-09-2004, 04:48 PM   #9
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Arrowroot is clearer than the others and is typically used when you want a more transparent sauce. I use it mainly in stir-fry.
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Old 11-10-2004, 01:53 AM   #10
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Sometimes, I just use butter.
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