Cornflour...and what to do with it.

whatatwit

I often thicken with cornflour at the end, blend some in a cup with cold water and then mix into sauce....it will thicken with the heat.
it does tend to make the sauce go a paler colour though.....a drop of gravy browning works wonders.

Bongedone

Yes it works. Mix it to a paste with cold water (not too much) 1st then add it one hour before the end. I use two heaped teaspoons to thicken a 3.5l pot. You can practice with boiling water to find the thickness you like. It will thicken instantly if the water is on a rolling boil.

kittyscarlett

I've not used a slow cooker for many years but sometimes thicken a conventinally cooked stew or casserole with cornflour as described above, and yes put it in towards the end. The other alternatives are thickening granules - like gravy granules but not coloured/flavoured towards the end, putting in natural thickeners like rice, pearl barley or oatmeal at the beginning, some people swear by adding a spoonful or two instant mash towards the end ( I wouldnt but thats just personal preference ) or use beurre manie - butter and flour kneaded together - towards the end to thicken also.

Think its a case of trial and error as to what works for you

redmel1621

I will try the cornflour next time Thank you

Melx

JoeyEmma

Ooohhhh! A cornflour thread! I was thinking of starting one myself!

Why do we add cornflour at the end of cooking? Does it not do its thickening magic if its added at the start?

recovering_spendaholic

You have to add the cornflour and water as near to the end as possible, as it will thicken, but then go thin again, if you add it ages from the end. I find it better to used a little flour and margarine kneaded together as this seems to make a much more rich sauce, but as it is fattening sometimes I add a couple of spoonfuls of ground rice about an hour before the end as this thickens it nicely, without having to add more water - you just sprinkle it in dry.

Fruball

You could try adding sweet potatoes to the recipe - they break up with a long cooking and thicken the sauce while adding a certain 'something' which is delicious.

I often add them to soups as a thickener

DebtphobicDeirdre

I do the same with stewed apples if they are too watery.

Cornflour can also be added to grated cheese for freezing, alittle (0.5 tsp) in the container will stop it from sticking together too much.

redmel1621

Yipeeeeeeee

I did the cornflour thing, and it was delicious dh was very impressed with me.......

I did own up and tell him it was you brainy lot on here that told me how to do it......

Mel x

Pink.

Hi redmel,

This isn't about using cornflour as a thickener but I thought it was worth mentioning. This tip was given to me by a chinese chef and it works every time.

Cornflour and egg whites mixed together makes a fantastic marinade to tenderise meat. Mix two egg whites to a frothy consistency, then mix in one and a half tablespoons of cornflour. Toss the meat (or chicken) in the mixture and leave in the fridge to marinate. Use the meat as you normally would. It does make it incredibly tender, particularly if you are using the meat for stir fry.

Pink