Help!! Can You Thicken A Casserole Without Using Cornflour

streetgirl74

I am just making a sausage cassarole but its a bit runny, can i thinken it up with anything other than cornflour? I have got some self raising flour could i do anything with that

gravitytolls

You can use any flour to thicken, or alternatively mashed potato. Or you leave it long enough and it will reduce and thicken on it's own.

Bogof_Babe

I don't see why not - a casserole isn't going to "rise" as such, is it? Mix a tablespoonful of your flour with a small amount of water and stir it into the casserole, keep stirring for a couple of minutes, then give it 20 minutes or so to "cook" through.

ariba10

Tablespoon or two of flour, mix with a little cold water and add it to the casserole.

shetitasatic

I know it's not very OS, but I find that instant onion gravy granules are ideal to thicken casseroles etc. You can do it at the last minute, so if something does not reduce as much as you hope, all is not lost!!

Queenie

Beurre manié is a traditional thickener for stews and sauces that are not quite thick enough.

The beauty of beurre manié is that you can make it in advance, freeze in a bag in small lumps then a few can be taken out as and when required, popped straight into the food, stirred gently in until melted, then simple simmer for a few minutes longer so the flour 'cooks'! Ideal

Begin by adding a couple of lumps, then see if more is required and add one at a time.

To make it, cream together equal amounts of butter and flour; chill slightly and form into small walnut sized lumps and freeze in bag (or use straight away if urgently needed )

HTH

Lucie_2

If it's a tomato based sauce you can add some tomato puree. You can use it in non-tomato things if it won't disrupt the flavour too much. Alternatively just take the lid off for a bit & the water will evaporate & thicken it up.

Bossyboots

Queenie wrote:

Beurre manié is a traditional thickener for stews and sauces that are not quite thick enough.

The beauty of beurre manié is that you can make it in advance, freeze in a bag in small lumps then a few can be taken out as and when required, popped straight into the food, stirred gently in until melted, then simple simmer for a few minutes longer so the flour 'cooks'! Ideal

Begin by adding a couple of lumps, then see if more is required and add one at a time.

To make it, cream together equal amounts of butter and flour; chill slightly and form into small walnut sized lumps and freeze in bag (or use straight away if urgently needed )

HTH

When I was a young naive 16 year old learning to cook I spent several hours going from shop to shop trying to buy buerre manie. It was many years later that I found out what is actually was and still cringe in embarrassment at what I did.

Still, none of the shops had heard of it either so perhaps I didn't look as stupid as I feel.

snax

Originally Posted by Queenie:
Beurre manié is a traditional thickener for stews and sauces that are not quite thick enough........

Very true - takes me back to my training days ....however what i do now is to make a batch roux with slightly more fat to flour - perhaps 250g of fat : 200g of flour and cook this gently on a low to moderate heat for about 15 -20 min [without colouring it] stirring every now and then.
Leave to go cold and and then either make 1 big roll or lots of little balls and freeze - can now be used straight from the freezer with no waiting for the flour to cook out - real instant thickening.
Regards
S

narabanekeater

ok someone tell me ive not fell in...

hermit-crab

If I am making stew and its too wet I spoon off some of the liquid and put it in a small pan and boil it until it gets lesser and thicker then I spoon it back into the stew again.