Help!! Can You Thicken A Casserole Without Using Cornflour

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Charlton_King wrote: »

Seems to me there's some latent cookery snobbery coming to the fore here. The OP asked a reasonable question and, as Martin says, it should be treated with respect.

If, instead of supplying suggestions, all you can produce is 'well MY soups aren't thin', maybe you'd be better off not contributing.

I've never been called a cookery snob before and those who know me on this board will know that that is certainly not the way my post was intended.

I think if you read my post properly, I suggested adding the right amount of water in the first place so that it wouldn't be necessary to thicken the soup. Like everyone else I make mistakes and have at times added more water or stock than was needed. In that case I reduce the liquid by taking some off and boiling it separately to keep the original flavour of the soup.

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tattycath

In casseroles etc I have been known to add packet stuffing mix to thicken it

BilberryCharlotte

I find that when I add dumplings to stew or soup, they also thicken the liquid. I suppose it works on the beurre manie principle.

redmel1621

Hi

I just have a quick question please.

Usually i would use cornflour to thicken up my Slow Cooker dinners, however, as you can probably guess, I've run out. Can I use normal flour instead? and if so how would I use it, the same as cornflour?

Mel x

scaredy_cat

you can use plain flour but it might need to cook for longer to thicken as it's not the 'instantaneous' reaction you get with cornflour.

redmel1621

Would i just add it as is, or do I need to mix it with some cold water first?

Sorry, bit clueless!!

Mel x

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Hi mel,

There's an earlier thread that should help so I've added your post to it to keep the suggestions together.

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