Post by Athans on Nov 20, 2014 14:11:59 GMT -6
So many people have problems with corn starch, from the troops I am teaching to my mother who has been cooking for 40 years. Their problem results from not knowing how to use it, but it is important how to use it for those trying to be gluten free.
I have noticed that many containers of corn starch DO NOT have directions on how to use it. This is very unfortunate as it is very important. Corn Starch is a much better (and healthier) thickening agent than a roux, as it does not require fat or flour, and has many times the thickening power of flour.
Here is the key to using corn starch…
You need to mix in cold water first
Use a whisk and mix it into a small amount of cold water. What it is mixed in, you can then add it to your hot liquid. Because it is added to a hot liquid is the reason I use it to thicken my roux which I added too much liquid to.
I do not personally use corn starch on a regular basis because I prefer roux, but I will be adding more in the future since we recently learned my mom cannot handle gluten. Either way, the key thing to remember is you must add it to cold water first, not simply sprinkle it into your sauce.
I have noticed that many containers of corn starch DO NOT have directions on how to use it. This is very unfortunate as it is very important. Corn Starch is a much better (and healthier) thickening agent than a roux, as it does not require fat or flour, and has many times the thickening power of flour.
Here is the key to using corn starch…
You need to mix in cold water first
Use a whisk and mix it into a small amount of cold water. What it is mixed in, you can then add it to your hot liquid. Because it is added to a hot liquid is the reason I use it to thicken my roux which I added too much liquid to.
I do not personally use corn starch on a regular basis because I prefer roux, but I will be adding more in the future since we recently learned my mom cannot handle gluten. Either way, the key thing to remember is you must add it to cold water first, not simply sprinkle it into your sauce.