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Plain flour for thickening. |
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#1 |
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Inactive Member
Join Date: Oct 2009
Location: Playing with Lego
Posts: 2,660
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Plain flour for thickening.
Hi, I usually use corn flour to thicken sauces by mixing it in a cup with cold water then slowly stiring it into the hot sauce so that it thickens instantly.
But I forgot to buy any corn flour so can I do the same with plain or will I have to do it the roux way? Thanks. |
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#2 |
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Forum Member
Join Date: Jun 2005
Posts: 12,381
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I would make a roux, I don't think just mixing the flour with the cold water would work very well and is likely to end up lumpy.
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#3 |
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Forum Member
Join Date: Apr 2007
Posts: 10,268
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It's not ideal but when I have used flour I had sieved it through a very fine sieve before sprinkling it in and stirring all the time.
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#4 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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You can just add plain flour to a hot stew, just mix it in well and make sure it cooks off.
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#5 |
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Forum Member
Join Date: Jul 2005
Posts: 17,127
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Another option is to mash up equal quantities of butter and flour to make beurre manié, which is a classical French thickening agent.
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#6 |
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Guest
Join Date: Jan 2007
Posts: 13,792
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Quote:
You can just add plain flour to a hot stew, just mix it in well and make sure it cooks off.
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#7 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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Quote:
Another option is to mash up equal quantities of butter and flour to make beurre manié, which is a classical French thickening agent.
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#8 |
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Forum Member
Join Date: Dec 2010
Posts: 889
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Quote:
Another option is to mash up equal quantities of butter and flour to make beurre manié, which is a classical French thickening agent.
If you let the stew go cold then you might be able to get away with taking a bit of cold liquid and add the flour and mix well. Then add more liquid until you have a cupful of liquid and flour. Then add this back to your casserole and heat up and it will thicken nicely. |
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#9 |
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Forum Member
Join Date: Aug 2009
Location: Aberdeenshire
Posts: 15,471
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You can just use the plain flour on it's own, slaked with cold water to make a thick cream paste. Just add it to the liquid when it's simmering and cook it out a few minutes. I have done this many a time if I've run out of cornflour and it works perfectly. Try one or two teaspoons and a little bit of water first, and add more if necessary.
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