Tuesday, June 4, 2013

Tuesday Tip: How to Cornstarch

A few weeks ago, I discussed how to thicken sauces, specifically how to roux.  Alternatively, cornstarch (and tapioca which I use often) can also be used to thicken sauces.  The method is much easier than using roux.  The major difference between using cornstarch and roux is that anything thicken with cornstarch is not easily reheated (as in might not be as smooth or more cloudy the second day) which is why the classic cooking techniques prefer roux.  Either way, your sauce will be thickened.

{Mix cornstarch with about 1/4 cup of liquid--this is called a slurry}

{Add the slurry to the remaining hot liquid and simmer until sauce is thickened}

Sorry for the lack of pictures, but that's literally all you have to do!

Thickening with Cornstarch

Thickens 2 cups

2-3 tablespoons cornstarch (depending on how thick sauce needs to be)
2 cups liquid
  1. Pour 1 3/4 cups of liquid into a saucepan and turn the heat to medium-high to bring liquid to a simmer.
  2. Mix cornstarch and remaining liquid together until smooth creating a slurry.
  3. Add slurry to hot liquid, stirring to combine.
  4. Heat liquid until thickened about 3-5 minutes.
  5. Serve.
Have you ever tried this method?  Which is your favorite: roux or cornstarch?

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