"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-13-2008, 02:45 PM   #1
Senior Cook
 
Join Date: Feb 2008
Location: Ireland
Posts: 166
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!!!

Douzer77 is offline   Reply With Quote
Old 05-13-2008, 03:01 PM   #2
Executive Chef
 
miniman's Avatar
 
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
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.
miniman is offline   Reply With Quote
Old 05-13-2008, 03:31 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,717
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.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-13-2008, 03:32 PM   #4
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
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.
__________________
"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child
jpmcgrew is offline   Reply With Quote
Old 05-13-2008, 05:37 PM   #5
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
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.
LadyCook61 is offline   Reply With Quote
Old 05-13-2008, 07:01 PM   #6
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
What they said....
or, here's something that never seems to clump for me:
__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 05-14-2008, 09:29 AM   #7
Assistant Cook
 
Join Date: Jan 2008
Posts: 41
It can take a while for it to be fully mixed in, keep on stirring...
__________________
Share your favourite recipes

https://www.cookbookinteractive.co.uk/
Carlos75 is offline   Reply With Quote
Old 05-14-2008, 09:32 AM   #8
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
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.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 05-14-2008, 01:21 PM   #9
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
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.
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 05-14-2008, 02:46 PM   #10
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
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.
Caine is offline   Reply With Quote
Old 05-14-2008, 02:52 PM   #11
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
BUt the original question was about flour.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 05-14-2008, 04:00 PM   #12
Senior Cook
 
Join Date: Feb 2008
Location: Ireland
Posts: 166
Hmmm, i always thought cornstarch and cornflour was one in the same thing!. its definately cornflour i'm working with! would cornstarch be easier to work with?
Douzer77 is offline   Reply With Quote
Old 05-14-2008, 04:24 PM   #13
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,717
I believe you are right. What we in the US call corn starch, is referred to as corn flour in other parts of the world.

Check this out.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-14-2008, 04:38 PM   #14
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,196
Quote:
Originally Posted by CharlieD View Post
BUt the original question was about flour.
It was about cornstarch
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 05-15-2008, 11:10 AM   #15
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
Providing Andy's coment, I see how the question as about cornstarch. Little did I know that people call starch - flour, or is it other way around, I'm confused.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 05-15-2008, 03:58 PM   #16
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
Quote:
Originally Posted by CharlieD View Post
Providing Andy's coment, I see how the question as about cornstarch. Little did I know that people call starch - flour, or is it other way around, I'm confused.
You had to look at the location of the questioner. In Europe, the terms are interchangeable, but in the U.S., particularly the southwest U.S., corn flour, or masa harina, which is made from dried corn which has been soaked in lime water, is used to make Mexican specialties such as corn tortillas, tamales, empanadas, etc. Corn starch, on the other hand, is a fine powdery substance made from the endosperm of the corn kernal, and used as a thickening agent. Don't see to many enchiladas or tamales in Ireland these days.
Caine is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 09:25 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.