Phil..c said...

> john royce wrote:
>> I like to make curries and then thicken them up towards the end of
>> cooking. I been told that using cornflour produces a slightly 'gloupy'
>> texture. Which leaves using plain flour or self raising flour. Is
>> there any significance difference between using these two? Thanks.
>>
>>
>
> I am by now means qualified to truly answer apart from experience .
>
> But Corn flour or rice flour come out and taste better than the
> alternatives you offered .
>
> However, with the caveat that I more often than not stuff up with
> sauces when using anything other than corn flour . Even then its
> hit & miss .


Hi phil.c,

I'd add, some thickeners require different temperatures to actively begin
thickening. Something I learned from Alton Brown's "Good Eats" TV program.

Filé powder, optionally used in place of okra in gumbos is a low temp
thickener added after plating. I don't recall if it adds flavor to the bowl
of gumbo. I've only used it once. Anyone?

Andy