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A tip in case you guys don't know about it.   If you use Wondra flour (in a round blue can) you don't have to make a slurry and it won't make lumps.   Great stuff for thickening soup or stew in place of regular flour.  

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1 hour ago, RebelSS said:

I like using cornstarch for thickening...takes a lot less than flour, and you can buy a small box.

 

I agree and it doesn't change the taste a lot since your not using much.

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49 minutes ago, Mike89 said:

which is better?  cornstarch or wondra

 

Ford or chebby?   Sheesh, do I have to do everything around here? :grin:

 

There are a few basic differences:

Appearance: flour makes a gravy opaque and can dull or lighten the color, while cornstarch (when used properly) yields a clear, shiny sauce.

Flavor: flour needs to be cooked enough to lose its raw flavor; cornstarch doesn't have much flavor on its own. And if you use a cooked flour (such as a long-cooked Cajun-style roux, or roasted flour), you ADD a roasty-toasty flavor you can't get with cornstarch.

Cooking time: Flour needs relative long cooking, both to lose its raw flavor and to unleash its thickening powers; cornstarch needs only a short cooking time to thicken. In fact, if you cook cornstarch too long, it lets go and the sauce thins out again.

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I have kitchen boquet and use it to darken up gravies if I want them a little darker. I just picked up some of that Wondra flour and will try it when I make some chip beef on toast AKA chit on a shingle this weekend

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3 hours ago, RebelSS said:
4 hours ago, Mike89 said:

which is better?  cornstarch or wondra

 

Ford or chebby?   Sheesh, do I have to do everything around here? :grin:

 

yes that's why I asked!!  thanks Reb and leech, I'm still learning these things my just plain did.  oh well it could be worse.

have to get both next trip to the store and start expanding my cooking re pore!

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Traditional style gravy is thickened with flour.  Wondra works great.  

 

Cornstarch or Tapioca flour or other stuff will thicken stuff but is different.  Try them and see what you prefer for different stuff. 

 

My experience is if you cook cornstarch too much it breaks down and stops thickening.  So if you are going to add a thickener and cook it for a while, I personally would use flour.   In a pie or a stir fry, cornstarch or tapioca flour. 

 

You are going to eat it, so use what you like.  Try them all. 

Edited by delcecchi

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Cornstarch works just fine. "Traditional" or not.  Hmmm.....WTH is "traditional" gravy??

 

What are the things on the sides of lid...high-speed locking handles? :P

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3 minutes ago, RebelSS said:

 

What are the things on the sides of lid...high-speed locking handles? :P

 

Basically, yes. They are to lock the lid down for travel. I like to lock it down as a deterrent to people lifting the lid to take a look.

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