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Started By
Message
When to use Cornstarch or Flour?
Posted on 12/30/16 at 6:50 pm
Posted on 12/30/16 at 6:50 pm
I don't use cornstarch at all, but I remember my grandma used it often when she was still able to cook a lot.
I know they aren't complete substitutes, since I've only ever seen roux made with flour, but do any of y'all know when you should use one vs. the other and when can you use either?
Thanks!
I know they aren't complete substitutes, since I've only ever seen roux made with flour, but do any of y'all know when you should use one vs. the other and when can you use either?
Thanks!
6
Posted on 12/30/16 at 6:56 pm to Masterag
Cornstarch to thicken after the water is added I guess.
Usually how I have seen it used
Usually how I have seen it used
Posted on 12/30/16 at 6:58 pm to Masterag
Cornstarch has less thickening power over time. Flour stays thick once thick. Or so I heard from the cooking show on NPR one time.
This post was edited on 12/30/16 at 6:59 pm
Posted on 12/30/16 at 6:59 pm to Masterag
Due to its neutral flavor, cornstarch is used to thicken gravies and pie fillings. Roux is used to flavor and thicken gumbos and stews.
Posted on 12/30/16 at 7:04 pm to Trout Bandit
Another tip while we're on the topic - you won't know the true thickening power of your cornstarch slurry until your liquid is at a boil.
Posted on 12/30/16 at 7:06 pm to Trout Bandit
quote:
Due to its neutral flavor, cornstarch is used to thicken gravies and pie fillings. Roux is used to flavor and thicken gumbos and stews.
Posted on 12/30/16 at 7:07 pm to Masterag
I rarely use cornstarch---for a bouillie (stovetop egg custard), or for a pie filling. I don't like the slimy texture (think cheap buffet Chinese food) it lends in savory dishes.
Posted on 12/30/16 at 7:08 pm to BottomlandBrew
quote:
Cornstarch has less thickening power over time. Flour stays thick once thick. Or so I heard from the cooking show on NPR one time.
How would the chemistry of that work? doesn't seem logical to me, but hey, who am i to question NPR.
Posted on 12/30/16 at 7:10 pm to hungryone
quote:
I rarely use cornstarch---for a bouillie (stovetop egg custard), or for a pie filling. I don't like the slimy texture (think cheap buffet Chinese food) it lends in savory dishes.
Interesting... I got to thinking about this because I'm considering substituting flour for cornstarch in my banana pudding this weekend.
Posted on 12/30/16 at 7:11 pm to Masterag
Posted on 12/30/16 at 7:11 pm to Masterag
Wondra in a gravy baw
Posted on 12/30/16 at 7:12 pm to Powerman
quote:
cornstarch slurry until your liquid is at a boil.
so cornstarch thickens more with heat and flour thickens more when cooled?
Posted on 12/30/16 at 7:13 pm to jimbeam
quote:
Wondra in a gravy baw
never heard of it, might have to check this out.
Posted on 12/30/16 at 7:46 pm to Masterag
quote:
How would the chemistry of that work? doesn't seem logical to me, but hey, who am i to question NPR.
If I remember correctly, roux thickens by the flour absorbing liquid, cornstarch thickens by forming chains. That's why you can reheat roux based dishes and they stay thick. Cornstarch on the other hand, when you reheat it the chains break down and it becomes soupy.
Posted on 12/30/16 at 9:02 pm to Duane Dibbley
gotcha...
Posted on 12/31/16 at 8:07 am to Masterag
Cornstarch will also make your items shiny. Think how several common oriental buffet items have that glossy sheen to the exterior versus Popeye's or KFC chicken.
Puddings and stews and gravies with corn starch will have a glossy shine to their exterior too. The shine is a dead giveaway to cheaper shortcut cooking at restaurants (or the in-laws /shrug).
Puddings and stews and gravies with corn starch will have a glossy shine to their exterior too. The shine is a dead giveaway to cheaper shortcut cooking at restaurants (or the in-laws /shrug).
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