What can i use as a replacement for Corn Starch, will flour do ?!
You can use ordinary plain flour in the same way but you'll have to cook the casserole for about 20 minutes to get rid of the 'floury' taste.
Arrowroot is also used in the same way and 'cooks out' almost instantly. This is the best one to use for fruit or translucent sauces.
Always mix the thickening agent with water, never add it directly to the cooking pot or you'll get lumps. If you do get lumps, strain the liquid off and pass it through a sieve.
Answers: Corn starch is known as corn flour in the UK. Mix a little of the flour with cold water to make a thin paste. Bring your coup/casserole/etc to the boil and add the corn flour paste whilst stirring. It will initially go cloudy but this will cook out in about 5 minutes.
You can use ordinary plain flour in the same way but you'll have to cook the casserole for about 20 minutes to get rid of the 'floury' taste.
Arrowroot is also used in the same way and 'cooks out' almost instantly. This is the best one to use for fruit or translucent sauces.
Always mix the thickening agent with water, never add it directly to the cooking pot or you'll get lumps. If you do get lumps, strain the liquid off and pass it through a sieve.
Is corn starch the same as Corn Flour?
It depends on what the starch is being used for in your recipe. If it is being used as a thickening agent, flour will do, but typically you need to double the amount of flour. So if your recipe calls for 1 tablespoon of cornstarch, use 2 tbs. of flour.
Good news, yes you can when it comes to last resource. Flour or arrowroot powder can be used instead of corn starch. Instant mashed potato can be used too only if it is to thicken soups or casseroles.
Winks!
I believe corn starch had to be mixed with cold water before using to thicken a sauce.
Flour can be used to thicken a sauce or gravy but it should be added to the hot fat and cooked to make a roux - see instructions below.
Yup, but it'll make whatever you're thickening cloudy.
Try potato starch.
It depends what your making. If you have to use the flour just cook longer to get the starchy taste out of the flour.
Side note: In the UK they call cornstarch cornflour.
1 Tbs. cornstarch = 2 Tbsp flour or 4 tsp. quick cooking tapioca.
cornflour is called cornstarch in amarica simply the same thing