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Post by Glen B Ogle on Apr 18, 2010 20:03:18 GMT
I've always struggled a bit using cornflour to thicken sauces.
I tend to make up my own stir-fry sauces (as the bought ones nearly all have chilli in them) and today I made some tomato gravy for the chicken. Whilst the sauces always thicken OK they seem slightly "slimey" for want of a better description.
Am I using too much cornflour, or not cooking it out sufficiently? Any ideas gratefully received!
Glen
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Post by rosemarytheherb on Apr 22, 2010 21:58:20 GMT
Yes please I'd like to learn more about using cornflour! I've lrearned not to use warm liquid!!!!!!!
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Post by tigerlily on Apr 23, 2010 15:23:29 GMT
First rule of using cornflour to thicken a sauce: mix a couple of tablespoons of cornflour with COLD water - maybe a couple of teaspoons, just enough to make a 'slurry'.
Use this immediately, or if you need to leave it to stand make sure you mix it really thoroughly once again before adding it to the hot liquid.
Bring to the boil, and simmer for a couple of minutes, no longer. It won't thicken without being boiled, and then you need to cook it off for a couple of minutes to get rid of any floury taste. Don't cook it any longer or the sauce will start to thin out again. (Unless you've made it too thick, in which case cook it for longer!)
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Post by scoo on Apr 24, 2010 18:38:38 GMT
You could try using arrowroot, instead of cornflour. It will make the sauce clear as opposed to 'cloudy'.
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Post by Anne Tique on Dec 24, 2015 17:03:55 GMT
Just hire a chef and be done with it.
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