"Allan Matthews" > wrote in message
...
> On Sat, 06 Feb 2010 07:49:24 -0600, Melba's Jammin'
> > wrote:
>
>>In article >,
>> Allan Matthews > wrote:
>>
>>> What is the ratio of corn starch to liquid when used as a thickener?
>>> Does it have to be broguht to boiling as flour?
>>> TIA, Allan
>>
>>I don't measure either the cornstarch or the liquid -- depends of the
>>quantity I want to thicken - enough liquid to make a thin slurry. Yes,
>>it has to be brought to boil, stirring. It will make the sauce clearish
>>and shiny. Reheating a cornstarch-thickened sauce can be problematic
>>-- it may break.
> Thanks for info. Am making clam chowder for first time , but will
> thicken with potato, Ibelieve.


NE Clam chowder should already contain potatoes.

Cornstarch is surprising in that you only need a small amount of liquid to
make a slurry that will thicken a pot of anything. And I have never found
it "breaks" upon reheating. I prefer it to using flour which often leaves
an aftertaste if it hasn't cooked completely. IMHO. Cornstarch slurries
blend in quickly. YMMV.

Jill