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Cooking & Baking

Kali

(55,918 posts)

9. Cornstarch gives a nice glossy smooth texture

Reply to intrepidity (Reply #7)

Sun Jul 9, 2023, 05:20 PM

Jul 2023

Flour seems to be a little more rich and creamier I think. Why I like it for dairy based things. You can also cook it in the fat longer and change the flavor and color that way. Corn starch is always dissolved in liquid and is much more neutral

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Question for gravy makers [View all] Kali Jul 2023 OP

It sounds like you've answered your own question -- so I'd use cornstarch. fierywoman Jul 2023 #1

Probably Kali Jul 2023 #4

Corn starch for me! WVGal1963 Jul 2023 #2

I can do flour Kali Jul 2023 #6

Depends if you want dweller Jul 2023 #3

I think that's what I'm not sure about Kali Jul 2023 #5

Can someone expound on the differences, in terms of when you would use each? intrepidity Jul 2023 #7

Cornstarch gives a nice glossy smooth texture Kali Jul 2023 #9

You can dissolve flour in liquid Kali Jul 2023 #11

I would go with flour. James48 Jul 2023 #8

When I use flour Kali Jul 2023 #10

I just discovered Wondra Freddie Jul 2023 #14

Wondra works for me most of the time. SharonClark Jul 2023 #16

I use cornstarch. MOMFUDSKI Jul 2023 #12

roast is in the oven and I still haven't decided Kali Jul 2023 #20

Wondra flower bottomofthehill Jul 2023 #13

I'm too far from a store to get a new product Kali Jul 2023 #21

If you can separate the fat from the other liquids chowmama Jul 2023 #15

I do love a simple pan sauce but want quantity this time Kali Jul 2023 #19

In this case I'd use arrowroot Major Nikon Jul 2023 #17

of course you would! Kali Jul 2023 #18

I too would recommend arrowroot. My stirfries love it as well. cachukis Jul 2023 #22

Also arrowroot doesn't tend to form lumps as much northoftheborder Jul 2023 #27

Flour gravies hold up to reheating, cornstarch not so much Warpy Jul 2023 #23

I think I decided Kali Jul 2023 #24

Make a roux Retrograde Jul 2023 #25

that is what I did finally. had some good pork fat so that decided it. Kali Jul 2023 #26