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T[_5_]

In article >,
says...
>
> "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

The trick with the corn starch slurry is to put it in when the food is
as hot as can be. That helps it to thicken.