"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 11-09-2004, 08:21 AM   #1
Sous Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 973
Thickeners...

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

Otter is offline   Reply With Quote
Old 11-09-2004, 08:26 AM   #2
Master Chef
 
crewsk's Avatar
 
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
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.
__________________
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Old 11-09-2004, 09:18 AM   #3
Chef Extraordinaire
 
middie's Avatar
 
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,263
Send a message via Yahoo to middie
same as crewsk. mailnly cornstarch, flour for gravy
middie is offline   Reply With Quote
Old 11-09-2004, 11:49 AM   #4
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
i think cornstarch is used as a thickener when you want a glossy shine to your sauce. flour makes a more matte sauce.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 11-09-2004, 12:00 PM   #5
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
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.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 11-09-2004, 01:06 PM   #6
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,196
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.
jennyema is offline   Reply With Quote
Old 11-09-2004, 01:08 PM   #7
 
choclatechef's Avatar
 
Join Date: Sep 2004
Location: USA
Posts: 1,680
I like flour. I don't like the taste of cornstarch or arrrowroot.
choclatechef is offline   Reply With Quote
Old 11-09-2004, 02:05 PM   #8
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,272
Never tried arrowroot, but completely agree with all stated opinions. What is arrowroot like?
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 11-09-2004, 04:48 PM   #9
Sous Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 973
Arrowroot is clearer than the others and is typically used when you want a more transparent sauce. I use it mainly in stir-fry.
Otter is offline   Reply With Quote
Old 11-10-2004, 01:53 AM   #10
Sous Chef
 
Join Date: Aug 2004
Posts: 843
Sometimes, I just use butter.
Psiguyy is offline   Reply With Quote
Old 11-10-2004, 10:20 AM   #11
Head Chef
 
Yakuta's Avatar
 
Join Date: Sep 2004
Location: Chicago
Posts: 1,208
Ground nuts make a great thickner and so does yogurt, sour cream mixed with some caramalized onions.

They are not for all recipes but do add a lot of richness to stews and gravies.
Yakuta is offline   Reply With Quote
Old 11-10-2004, 11:00 AM   #12
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
Yakuta, I always learn so much from your posts. Ground nuts, I never would have thought of that. What a great idea :)
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 11-10-2004, 11:52 AM   #13
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,196
Quote:
Originally Posted by GB
Yakuta, I always learn so much from your posts. Ground nuts, I never would have thought of that. What a great idea :)

Restaurants used to do that until the allergy problems became so prevalent. IMO nuts often give a great flavor, too.
jennyema is offline   Reply With Quote
Old 11-10-2004, 02:03 PM   #14
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,272
Cool. What proportion of ground nuts to the liquid? I will give that a whirl right away.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 11-10-2004, 08:53 PM   #15
 
Join Date: Jun 2004
Posts: 1,018
On occaision, I'll use a retail product called "Veloutine", which turns out pretty good, but "darkens" your gravy...

Its especially good if your drippings appear "burnt" and things seem unrecoverable, this will usually come through and save your day...

Lifter
Lifter is offline   Reply With Quote
Old 11-10-2004, 09:50 PM   #16
Senior Cook
 
Join Date: Aug 2004
Location: Long Island, New York, USA
Posts: 485
I use whatever the recipe calls for, but when it calls for flour, I use WONDRAFLOUR.
debthecook is offline   Reply With Quote
Old 11-11-2004, 07:57 AM   #17
Sous Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 973
Quote:
Originally Posted by debthecook
I use whatever the recipe calls for, but when it calls for flour, I use WONDRAFLOUR.
Never heard of that one - is it made by Wondra Woman?
Otter is offline   Reply With Quote
Old 11-12-2004, 06:17 PM   #18
Senior Cook
 
Join Date: Aug 2004
Location: Long Island, New York, USA
Posts: 485
No I did'nt make it, General Mills did:

http://www.gourmetsleuth.com/wondraflour.htm

:P
debthecook is offline   Reply With Quote
Old 11-12-2004, 06:31 PM   #19
Traveling Welcome Wagon
 
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
A good thickener for fruit pies and cobblers is tapioca.

:) Barbara
Barbara L is offline   Reply With Quote
Old 11-13-2004, 07:34 PM   #20
Senior Cook
 
Leaf Storm's Avatar
 
Join Date: Oct 2004
Location: UK
Posts: 383
I think that the use of things such as cornstarch should be avoided if at all possible :) Things such as soups and most sauses can be thickend in other ways

Sauce and gravey can be thicked with Reduction using heat.
Stew, soup, and so on with natral thickeners such as onions and potato :)
__________________
My photography, prose and poetry at Light of the moon :)
Leaf Storm 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 12:02 PM.


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