CORNSTARCH, FLOUR OR WONDRA? DOES IT MATTER?

CORNSTARCH, FLOUR OR WONDRA? DOES IT MATTER? image

Yield 1 1

Number Of Ingredients 32

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Posted by grainlady (My Page) on
Tue, Oct 27, 09 at 19:15
Here's a guideline for thickeners I collected years ago...
-Grainlady
WHEAT FLOUR (all-purpose)
Poor resistance to thinning when overcooked.
Fair gel formation
Does NOT freeze well
CORNSTARCH
Good resistance to thinning when overcooked.
Good gel formation.
Does NOT freeze well.
ARROWROOT
Good resistance to thinning when overcooked.
Fair gel formation.
Does NOT reheat well.
TAPIOCA
Fair-Poor resistance to thinning when overcooked.
Poor gel formation.
Freezes well.
POTATO STARCH
Fair resistance to thinning when overcooked.
Poor gel formation
RICE FLOUR
Good resistance to thinning when overcooked.
Poor gel formation.
Freezes well.
CLEAR JEL (my personal favorite)
1 Tbsp of cornstarch = 1-1/2 Tbsp of Instant Clear Jel
2 Tbsp flour or tapioca = 1 Tbsp Instant Clear Jel
Check the link below for more information...
Here is a link that might be useful: Using Clear Jel

Steps:

Posted by lindac (My Page) on Wed, Oct 28, 09 at 12:00 There is nothing quite like a sauce or gravy made from flour browned a little in the fat in the roasting pan, With the broth and other liquid whisked back in and cooked for a few minutes. Flour adds a depth of flavor that cornstarch never has. My husband's grandmother made a butterscotch pudding using flour...I need to dig out that recipe. I use cornstarch for thickening delicate fruit sauces or a white wine sauce....where I don't want any of the flavor of the flour.