Corn strach replacment & ideas 10 points?!


Question: Corn strach replacment & ideas 10 points!?
im making panacotta's and i need a really nice sauce, there just a plain vanilla panacotta!.

also the sauce can't contain cornstarch!

thanks 10 points for nice sauce!Www@FoodAQ@Com


Answers:
You'll need some thickener;-} the next best is rice flour!.
You could use almost any fresh fruit or preserves!.
Or a combination of frozen fruit & jam, with sugar & water!.
BLUEBERRY SAUCE:
Combine 2 cups of blueberries, 1/4 cup blueberry jam,
3 tbsp orange liqueur, 2 tbsp white sugar, 2 tbsp water,
in medium fry-pan over medium-high, stirring constantly!.
Bring to boil, for 3 minutes, without stirring, until thickened!.Www@FoodAQ@Com

a olive oil rue you could make any sauce you desire, First by heating your extra virgin olive oil in a large skillet well to start I'll give you enough for about 21/2 cups I never really measure in the kitchen !.SO lets start with about 3 tablespoons of olive oil heated then stir in 3 tablespoons all purpose flour stir well to where there is no lumps take a can of evaporated milk and add it to the same amount of hot water then pour it into your hot oil and flour mixture stirring constantly and rapidly it will thicken as you add your liquid then you can add your sugar and fruit or whatever you desire!.if it gets to thick add more liquid!. Good Luck! Add your flavorings to your taste!.also thinking about it there is a Semisweet Chocolate Sauce that I found to be very tasty!. 8 oz finely chopped semisweet chocolate and 3/4 cup whipping cream , in medium saucepan, combine chocolate and cream , cook over low heat until chocolate is melted, stirring occasionally!.Cool !.Chocolate sauce can be made up to one week ahead!. Cover and refrigerate!.Www@FoodAQ@Com

Panna Cotta Recipe

INGREDIENTS

1!. 1/3cupskim milk
2!. 1 (1/4 ounce)envelopeunflavored gelatin
3!. 2 1/2cupsheavy cream
4!. 1/2cupwhite sugar
5!. 1 1/2teaspoonsvanilla extract

DIRECTIONS

1!. Pour milk into a small bowl, and stir in the gelatin powder!. Set aside!.
2!. In a saucepan, stir together the heavy cream and sugar, and set over medium heat!.
3!. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan!.
4!. Pour the gelatin and milk into the cream, stirring until completely dissolved!.
5!. Cook for one minute, stirring constantly!.
6!. Remove from heat; stir in the vanilla and pour into six individual ramekin dishes!.
7!. Cool the ramekins uncovered at room temperature!.
8!. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving!.Www@FoodAQ@Com

Just macerate some berries in a bit of sugar, maybe w/ a little lemon zest in them!.!.!. they will make juice that will go nicely w/ it!.

or, you can cook a sauce!. Add sugar and pinch of salt to berries and bring to a boil for 1 minute, then let cool off heat!. They will thicken naturally, w/o cornstarch!.Www@FoodAQ@Com

Use potato starch in place of corn starch and you'll never go back to corn starch!. I get mine at Krogers in the Jewish products section of the store!. Sometimes, (to my dismay) I can only get it around Easter season!.Www@FoodAQ@Com

Use Arrowroot!.

You make it up just like corn starch only use warm water insteda of cold water at the beginning!.

Get sauced!.Www@FoodAQ@Com

you can use regular flour , arrow root or even quick cooking tapiocaWww@FoodAQ@Com

ArrowrootWww@FoodAQ@Com

arrowrootWww@FoodAQ@Com

potato starch works excellent as wellWww@FoodAQ@Com





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