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Casseroles - almost there but....
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debbycatz
Posts: 209 Forumite
Hi All
I am new to home cooking and have nearly mastered successful casseroles. However...I have been given an excellent tip of mixing cornflour with cold water and adding to the casserole to thicken it or to thicken gravy. I did this with a very small portion of gravy in a pan on the cooker top and it worked fine, resulting in thick, tasty gravy. But....when I come to use it to thicken my casserole, I'm not sure how many teaspoons of cornflour to use and at what point I add it to my casserole ? Do I do this in the beginning before it goes in the oven to cook ?
How much cornflour should I use for an average stew to serve 3 or 4 portions (is supposed to serve 4 But I have an 18 year old who likes LARGE portions
)
Any tips would be much appreciate
I am new to home cooking and have nearly mastered successful casseroles. However...I have been given an excellent tip of mixing cornflour with cold water and adding to the casserole to thicken it or to thicken gravy. I did this with a very small portion of gravy in a pan on the cooker top and it worked fine, resulting in thick, tasty gravy. But....when I come to use it to thicken my casserole, I'm not sure how many teaspoons of cornflour to use and at what point I add it to my casserole ? Do I do this in the beginning before it goes in the oven to cook ?
How much cornflour should I use for an average stew to serve 3 or 4 portions (is supposed to serve 4 But I have an 18 year old who likes LARGE portions

Any tips would be much appreciate

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Comments
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I would add the thickening when the casserole is nearly cooked, i.e. the liquid is hot. Start with a desertspoonful of flour mixed with about a quarter of a cup of water, stir into the casserole and keep stirring until it starts to thicken. That way you can tell if you need to repeat with a bit more flour & water, until the required consistency is reached.
When it is just right, let it cook for a further five or ten minutes before serving.I haven't bogged off yet, and I ain't no babe
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I usually toss the browned meat or veggies in 1bsp of plain flour at the beginning of the cooking and add the liquid and other ingredients.
About an hour before serving I check the consistency and if it needs further thickening I use a couple of tsps of cornstarch and water mixed. If you are not adding plain flour at the beginning of the cooking you may need to use say 1 tbsp of cornstarch. Allow an hour of fruther cooing to cook through the flour so you loose that floury taste and you should be fine. HTHLife's a beach! Take your shoes off and feel the sand between your toes.0 -
just to confuse you this is what I do
When the cass is in the SC, about 20 mins befroe serving I ladle out as much of the thin gravy as I can and add plain flour by the spoonfull & whizz with the stick blender . its vecomes thicker then I add it in & stir it.
Always works better for me than cornflour and doesnt have that obvious cornflour taste ( ive never mastered cornflour lol):beer: Well aint funny how its the little things in life that mean the most? Not where you live, the car you drive or the price tag on your clothes.
Theres no dollar sign on piece of mind
This Ive come to know...
So if you agree have a drink with me, raise your glasses for a toast :beer:0 -
The good thing about cornflour is that you can add a bit while stirring, watch it bubble for a bit, decide if it needs to be thicker..... add some more, watch it bubble.... etc...
Just add a bit at a time, stir it and see. Just make sure that the liquid is bubbling before you add it.Just run, run and keep on running!0 -
A variation on the theme, but, I actually ladle out some of the casserole sauce if it looks a bit on the thin side, put it on the hob in a pan and then add the cold cornflour/water paste to it, stirring furiously to stop lumps. I then add it back into the SC and give it a stir before serving.
Thanks to MSE, I am mortgage free!
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