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Just as cornstarch is used for thickening pie certain pie fillings, flour high in starch is said to work best at thickening 'sauces' (non cream) and braises.  That's where cake/pastry flour comes in.  As a result of having a higher starch and lower gluten content, these high starch flours both seem to thicken the liquid quite well without giving a gummy mouthfeel that flours higher in gluten (and lower in starch) seem to provide.

Also I used, for the first time, stale rye bread to thicken some plain ol' braised chicken thighs and it seemed to work quite well even though Mr. Keller might not have approved!!!!!  I got the idea from the book entitled  The Medieval Kitchen by Redon, Sabban and Serventi.

 

And also in a thread that follows, My First Fried Chicken, checkout this comment made by BDL:

 

It helps to use a fairly soft flour for the coating.  If you're using AP flour, cut it in half with cake flour; or cut it with some corn starch.  About four parts flour to one part corn starch.  You'll find that you get a better texture if you use a little baking soda in the flour as well.


Edited by kokopuffs - 6/30/13 at 7:00pm

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply