It’s that time of year when gravies, sauces and soups are a popular menu item. Sometimes the mixture needs to be thickened. My thickener of choice is corn starch.
One tablespoon of corn starch equals about 2 tablespoons of flour. So that means use half as much corn starch as you would flour.
Corn starch mixes better with cold liquid over hot liquid. If you are planning on adding corn starch to a hot liquid it is best to mix it with a small amount of cold water first. The corn starch kind of dissolves in the cold water and then it can easily be added to the hot liquid.
Since corn starch easily mixes with cold liquids, it tends to make creamier and smoother sauces and gravies. I think flour is a little harder to get smooth and can result in lumps.
So when you are cooking this Fall and Winter make sure to keep corn starch on hand to thicken those soups and gravies!
Latest posts by Renae Chiovaro (see all)
- Last Minute Batgirl Costume - October 22, 2016
- Agnes & Dora: Comfortable & Affordable Clothing - September 19, 2016
- Life is a Highway - September 17, 2016
[…] If the sauce is too thin after reducing, add a little bit of corn starch to thicken. […]