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Something French, for bloke.

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  • Cornflour? Thicken? :confused:

    (So that's chuck some cornflour into cold water and then add to the mix?)

    Yes, slake you very much :D
    de do-do-do, de dar-dar-dar ;)
  • mrbadexample
    mrbadexample Posts: 10,805 Forumite
    Part of the Furniture 10,000 Posts Combo Breaker Photogenic
    how much cornflour?

    :wave: beff
    If you lend someone a tenner and never see them again, it was probably worth it.
  • I'm not a great fan of cornflour. If there is a lot of thin sauce in my SC then I sometimes put some of it into a smaller pan and boil it quickly to reduce it and then add it back into the SC. It also concentrates the flavour and tastes even more delish.
  • how much cornflour?

    :wave: beff

    A table spoon :D
    de do-do-do, de dar-dar-dar ;)
  • mrbadexample
    mrbadexample Posts: 10,805 Forumite
    Part of the Furniture 10,000 Posts Combo Breaker Photogenic
    A table spoon :D

    Heaped or level?
    If you lend someone a tenner and never see them again, it was probably worth it.
  • Heaped or level?

    Heaped but make sure it gets hot enough to work its magic.

    *takes no responsibility for duff advice*

    :wave: beth :)
    de do-do-do, de dar-dar-dar ;)
  • Hope the cornflour doesn't go lumpy on you - it always does for me, maybe you could give me a "masterclass" on the thickening process.
  • mrbadexample
    mrbadexample Posts: 10,805 Forumite
    Part of the Furniture 10,000 Posts Combo Breaker Photogenic
    Heaped but make sure it gets hot enough to work its magic.

    *takes no responsibility for duff advice*

    :wave: beth :)

    Now look here...you know I've had trouble with cornflour before! I'm gonna leave it just as it is! If I've got time I might reduce some in a separate pan like OW suggested. ;)
    If you lend someone a tenner and never see them again, it was probably worth it.
  • bethom
    bethom Posts: 16,573 Forumite
    Part of the Furniture 10,000 Posts Combo Breaker
    Havn't read the recipe, but would tomato puree ruin the taste?? Concentrated tom puree will thicken sauces a bit, best in a tom based one tho.

    Or how about getting a bit of the sauce from sc and then adding the cornflour to that so if it messes up you can just dump that and if it works then add it back to the sc. Would that work?? Hopefully one of the experts will be able to advise if either of those are ok!!

    AB :hello: :D
    I live in my own little world, but it's ok as everyone knows me here :)
  • Bogof_Babe
    Bogof_Babe Posts: 10,803 Forumite
    If you mix the cornflour with a small amount of cold water before adding to the casserole, and stir it in for a couple of minutes, it won't go lumpy.

    Great thread MrBE, wish I could find where it says what you are actually cooking ;) .

    Have you thought about pudding? :D
    :D I haven't bogged off yet, and I ain't no babe :D

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