evenstranger
Cook
- Joined
- Mar 28, 2007
- Messages
- 91
I've been making roux for years to thicken and provide a base for soups, sauces, etc. Yesterday, I skipped the roux. The soup I was working on was not thickening up like I would like (potato soup, was hoping the potato starch would thicken more). I remembered someone telling me I could use a flour and liquid slurry to thicken it. I've done this before with cornstarch, and apart from a cornstarch flavor, it worked pretty well. So I tried it with flour, milk and some sour cream, since I was going to add it in anyway. The soup thickened up immediately, now almost too thick.
So here's my question - should I have started with a roux, or was this the better approach. I'm thinking thickening at the end is better so that the other ingredients have plenty of liquid to cook, meld and concentrate as the liquid reduces.
Thanks!
So here's my question - should I have started with a roux, or was this the better approach. I'm thinking thickening at the end is better so that the other ingredients have plenty of liquid to cook, meld and concentrate as the liquid reduces.
Thanks!