| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
 |
| | Thread Tools |
|
#1
04-04-2000, 04:41 PM
| |||
| |||
 Thickening Agents I was hoping that someone knows the correct ratios of cornstarch to liquid and flour to liquid for making a slurry?      |
| Sponsored links |
 |
|
#2
04-06-2000, 01:48 AM
| |||
| |||
 I would avoid using flour for a slurry, you would want to go with a pure starch. I don't think I've ever seen a recipe slurry ratios. What I usually do is incorporate the starch into some cold liquid that needs to go into the sauce or a little water til starch is fluid and then whisk into boiling liquid. You will want to go about 1 Tbl. starch to 1 cup of liquid (+-). |
|
#3
04-15-2000, 06:24 PM
| |||
| |||
| IF YOU ARE THINKING OF USING A THICKENING AGENT FOR YOUR SAUCES - PROBABLY THE BESTTO USE IS RICE FLOUR .USE IT LIKE ARROWROOT OR CORNSTARCH BY MAKING A SLURRY- BUT THE FINISH TO THE SAUCE IS LIKE SILK- THERE IS ALMOST NO DETECTNG IT |
| Sponsored links |
| |
|
| Thread Tools | |
| |
