In article >,
"James Silverton" > wrote:

> Omelet wrote on Tue, 14 Jul 2009 11:56:47 -0500:
>
> >> 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 personally prefer arrowroot or corn starch.
>
> Escoffier did not approve of the taste of uncooked flour and nor do I.
> If you can't use a roux, I think cornstarch is best. Certainly, it's all
> I would use for Chinese food. I use non-fat yoghurt in curries despite
> the conditioned reflex of authors that warn it will curdle. It doesn't
> if you mix it with a spoonful or two of flour and in that case the flour
> does get cooked.

Corn starch is good, but my second choice. :-)

ymmv of course! Have you tried arrowroot?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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