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Cooking Level: Intermediate

Home Town: Roseville, Minnesota, USA
Living In: Hammond, Wisconsin, USA

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roxmj is asking: (3 answers)
HI, me again, thanks to this site you guys are so helpful, I was curious what the differance is between using corn starch vs flour to thicken a stew? Recipe calls for cornstarch and I dont have any will flour work? Thanks!!!!!

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Last updated: Nov. 11, 2012 9:20 am
Posted: Nov. 11, 2012 7:25 am
 
Answered by: Don
Nov. 11, 2012 7:29 am
Hi, cornstarch/cornfour is a sold as purpose thickening agent. Just add water to make a paste ------ The surprise surprise, you can do the samr with plain flour. Or in a stew, when you fry off the onions/veg mix, add a tablespoon to the mixture and stir in, stirring continually for about a minute. Thatt serves as thickening agent gfor the rest of cooking. If you look at the recipes I gave you, you will see what I mean. hope helps. cheers
 
Answered by: Marianne
Nov. 11, 2012 7:29 am
You can do that for sure. Just put it in a little butter or broth and let it cook down a little to get brown and get rid of the flour taste. No particular measurements--maybe 1/2 and 1/2.
 
Answered by: misty
Nov. 11, 2012 7:30 am
Either will work fine, I think corn starch blends better.
Comments:
manella
Nov. 11, 2012 7:40 am
Corn starch does work,but i like using flour.
 
DairyQueen
Nov. 11, 2012 7:42 am
Flour works for me.
 
Nov. 11, 2012 7:47 am
I prefer flour over cornstarch. Cornstarch gives some sauces a jellolike consistency which I find unappealing.
 
Nov. 11, 2012 8:07 am
Using cornstarch is only important if you need the liquid to remain clear. Flour will cloud a liquid.
 
Patty Cakes
Nov. 11, 2012 9:20 am
Another thing to consider is if the food will be Re heated. If you use corn starch, you will loose the thickening power. If you are making gravy with flour, your gravy will still be thick when you go to heat it up for that open faced sammie!
 
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