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Plain flour for thickening.


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Old 09-01-2011, 08:26
AppleJuice:)
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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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Old 09-01-2011, 08:36
Granny Weatherwax
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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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Old 09-01-2011, 10:00
earthling13
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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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Old 09-01-2011, 10:32
whoever,hey
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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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Old 09-01-2011, 10:42
Espresso
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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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Old 09-01-2011, 10:56
whackyracer
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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.
This, I do it all the time in the slow cooker and I've never needed to sieve it or anything. Always end up with a delicious smooth sauce.
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Old 09-01-2011, 10:56
whoever,hey
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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.
A cheat roux
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Old 09-01-2011, 13:46
Annie1fortennis
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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.
If you are thickening a hot stew then do a beurre manie as per Expresso suggests.

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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Old 09-01-2011, 15:08
SeasideLady
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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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