In article >,
"gloria.p" > wrote:

> 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.
>
>
> Agreed. I usually mix up lots of slurry and add it gradually to the
> simmering liquid till the desired consistency is reached.
>
> I've never had a problem with breaking and I use it to thicken all kinds
> of gravies, especially chicken and turkey.
>
> gloria p

I've also never had a problem with it breaking, even after freezing.
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