wannabechef
Assistant Cook
- Joined
- Oct 16, 2006
- Messages
- 34
Is flour best for cream soups? What about rice flour, potato starch etc. What have any others here used to make cream soups?
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
I stopped using flour as a thickening agent as it was taking away flavors from food. I haven't completely banned it from cooking as I still use it on creamy soups, mac & cheese and gravies. I opted for cornstarch as it's not as heavy and won't take away the dish's flavors from popping out. Has anyone experienced this before? BTW, Corn flour or MASEKA is wonderful in chili and other Mexican sauces.