Cornstarch vs. Flour?!


Question:

Cornstarch vs. Flour?

Which one would be best to use when making a thickening agent?

[ Flour is all I have ]


Answers:

flour is the best as far as a thickening agent is concerned....using equal parts by weight of flour and fat (oil or butter) you can make whats called a roux in a saute pan or stock pot or whatever....usually you make the roux first then add whatever else to it.....the only thing is....you should cook anything you use a roux for at least 20 minutes to get rid of the flour taste........with cornstarch you can make a slurry (corn starch and cold water) mix and add to whatever you are cooking a little at a time until it has reached the desired thickness......

Flour (roux) is best to use for flavor but corn starch (slurry) is best for saving time

hope this helps




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