corn starch as thickener
 

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

corn starch as thickener
 

2/1
"Allan Matthews" > wrote in message
...
> 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

corn starch as thickener
 

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.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller; new entries posted 2-2-2010

corn starch as thickener
 

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.

corn starch as thickener
 

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.

i don't think it has to come to a *boil* - but it does have to be heated.
(at least for the applications i use it for - chinese stir-fries, so a
fairly small amount of liquid to be thickened.)

your pal,
b;lake

corn starch as thickener
 

On Sat, 06 Feb 2010 09:12:08 -0500, Allan Matthews
> wrote:

> Thanks for info. Am making clam chowder for first time , but will
> thicken with potato, Ibelieve.

Potatoes are the only way to thicken clam chowder, save your
cornstarch for something else. It's commonly used in Chinese cooking
as a thickener.

--
I love cooking with wine.
Sometimes I even put it in the food.

corn starch as thickener
 

sf wrote:
>Allan Matthews wrote:
>
>>Am making clam chowder for first time , but will
>> thicken with potato.
>
>Potatoes are the only way to thicken clam chowder.

You're talking that wimpy New England style... REAL clam chowder.
Manhattan clam chowder, is best thickened with okra.

corn starch as thickener
 

"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

corn starch as thickener
 

jmcquown wrote:


> 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.

Cornstarch is a great thickener because it works so quickly, but it
gives a glossy appearance which isn't always appealing. My preferred
thickener is Veloutine, which may not be available in the US. It is made
with potato starch. You bring the liquid to a boil and stir in the
Veloutine and it thickens within a minute.

corn starch as thickener
 

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

corn starch as thickener
 

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.

corn starch as thickener
 

"Kswck" > wrote in message
...
> 2/1

Are you serious? Two parts cs one part water?

> "Allan Matthews" > wrote in message
> ...
>> 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
>
>

corn starch as thickener
 

In article >,
Allan Matthews > wrote:

> What is the ratio of corn starch to liquid when used as a thickener?

Until there is enough.

> Does it have to be broguht to boiling as flour?

Yup.

Miche

--
Electricians do it in three phases

corn starch as thickener
 

In article >,
Miche > wrote:

> In article >,
> Allan Matthews > wrote:
>
> > What is the ratio of corn starch to liquid when used as a thickener?
>
> Until there is enough.
>
> > Does it have to be broguht to boiling as flour?
>
> Yup.

Nope. Absolutely not. Thickening *without* having to boil is one of its
advantages.

Isaac

corn starch as thickener
 

In article ]>,
isw > wrote:

> In article >,
> Miche > wrote:
>
> > In article >,
> > Allan Matthews > wrote:
> >
> > > What is the ratio of corn starch to liquid when used as a thickener?
> >
> > Until there is enough.
> >
> > > Does it have to be broguht to boiling as flour?
> >
> > Yup.
>
> Nope. Absolutely not. Thickening *without* having to boil is one of its
> advantages.

I've found that it needs to boil to thicken to its full extent, although
it doesn't need to "cook the taste out" the way flour does.

Miche

--
Electricians do it in three phases

corn starch as thickener
 

brooklyn1 wrote:
> sf wrote:
>> Allan Matthews wrote:
>>
>>> Am making clam chowder for first time , but will
>>> thicken with potato.
>> Potatoes are the only way to thicken clam chowder.
>
> You're talking that wimpy New England style... REAL clam chowder.
> Manhattan clam chowder, is best thickened with okra.

Viva our wimpy NE clam chowder!

--
Jean B.

corn starch as thickener
 

In article >,
brooklyn1 > wrote:

> sf wrote:
> >Allan Matthews wrote:
> >
> >>Am making clam chowder for first time , but will
> >> thicken with potato.
> >
> >Potatoes are the only way to thicken clam chowder.
>
> You're talking that wimpy New England style... REAL clam chowder.
> Manhattan clam chowder, is best thickened with okra.

Oh yes! I love soups thickened with okra, and it's not slimy if you do
it right.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

corn starch as thickener
 

In article >,
Dave Smith > wrote:

> jmcquown wrote:
>
>
> > 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.
>
> Cornstarch is a great thickener because it works so quickly, but it
> gives a glossy appearance which isn't always appealing. My preferred
> thickener is Veloutine, which may not be available in the US. It is made
> with potato starch. You bring the liquid to a boil and stir in the
> Veloutine and it thickens within a minute.

I found some tapioca starch when I was going thru the pantry recently.
Anyone tried thickening with that?

I also have some guar gum on hand I've not yet experimented with for a
low carb thickener.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

corn starch as thickener
 

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.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

corn starch as thickener
 

In article ]>,
isw > wrote:

> In article >,
> Miche > wrote:
>
> > In article >,
> > Allan Matthews > wrote:
> >
> > > What is the ratio of corn starch to liquid when used as a thickener?
> >
> > Until there is enough.
> >
> > > Does it have to be broguht to boiling as flour?
> >
> > Yup.
>
> Nope. Absolutely not. Thickening *without* having to boil is one of its
> advantages.
>
> Isaac

It works faster and better tho' if it is at least simmering.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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corn starch as thickener
 

Omelet wrote:
> brooklyn1 wrote:
>> sf wrote:
>> >Allan Matthews wrote:
>> >
>> >>Am making clam chowder for first time , but will
>> >> thicken with potato.
>> >
>> >Potatoes are the only way to thicken clam chowder.
>>
>> You're talking that wimpy New England style... REAL clam chowder.
>> Manhattan clam chowder, is best thickened with okra.
>
>Oh yes! I love soups thickened with okra, and it's not slimy if you do
>it right.

Naturally we gotta do it right. And fresh n' sassy, young n' nubile
is best... of course ultimately it's all in the technique... in how we
slurp and swallow. ;)

corn starch as thickener
 

"Steve B" > wrote in message
...
> Anyone tried arrowroot?
>
> Sorry, been out of town, and came into this discussion late......

My grandma used to use arrowroot... I have been looking for it.. thanks
Steve.

--
--
https://www.shop.helpforheroes.org.uk/

corn starch as thickener
 

Anyone tried arrowroot?

Sorry, been out of town, and came into this discussion late......

Steve

corn starch as thickener
 

"Ophelia" > wrote in message
...
>
> "Steve B" > wrote in message
> ...
>> Anyone tried arrowroot?
>>
>> Sorry, been out of town, and came into this discussion late......
>
> My grandma used to use arrowroot... I have been looking for it.. thanks
> Steve.
>
I have wondered if the consistency of things it is used in is different from
things cornstarch has been used in.

corn starch as thickener
 

"cybercat" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>> "Steve B" > wrote in message
>> ...
>>> Anyone tried arrowroot?
>>>
>>> Sorry, been out of town, and came into this discussion late......
>>
>> My grandma used to use arrowroot... I have been looking for it.. thanks
>> Steve.
>>
> I have wondered if the consistency of things it is used in is different
> from things cornstarch has been used in.

I can't remember but I do dislike the consistency of cornstarch.
--
--
https://www.shop.helpforheroes.org.uk/

corn starch as thickener
 

In article >,
brooklyn1 > wrote:

> Omelet wrote:
> > brooklyn1 wrote:
> >> sf wrote:
> >> >Allan Matthews wrote:
> >> >
> >> >>Am making clam chowder for first time , but will
> >> >> thicken with potato.
> >> >
> >> >Potatoes are the only way to thicken clam chowder.
> >>
> >> You're talking that wimpy New England style... REAL clam chowder.
> >> Manhattan clam chowder, is best thickened with okra.
> >
> >Oh yes! I love soups thickened with okra, and it's not slimy if you do
> >it right.
>
> Naturally we gotta do it right. And fresh n' sassy, young n' nubile
> is best... of course ultimately it's all in the technique... in how we
> slurp and swallow. ;)

Add them whole and not sliced and diced... <eg>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

corn starch as thickener
 

In article >,
"Steve B" > wrote:

> Anyone tried arrowroot?
>
> Sorry, been out of town, and came into this discussion late......
>
> Steve

I have, and I prefer it to corn starch due to the "finish", but it's a
bit expensive for regular use. I reserve it for special occasions and
asian soups.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

corn starch as thickener
 

In article >,
"Ophelia" > wrote:

> "Steve B" > wrote in message
> ...
> > Anyone tried arrowroot?
> >
> > Sorry, been out of town, and came into this discussion late......
>
> My grandma used to use arrowroot... I have been looking for it.. thanks
>
> --

Health food stores as a general rule.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe: