BlueChillies-All the spice none of the mind blowing heat!
Friday, August 18, 2006
Dr. Gourmet Healthy Recipes
Snagged thoughts about cornstarch---->
Thickening Agents - Cornstarch
Cornstarch is actually a flour. It is the endosperm of corn kernels that has been dried and ground, much the same way that wheat flour is made (in England cornstarch is actually called cornflour). Like other flours, cornstarch makes a good thickening agent.
It is frequently used in Asian cooking and a clear sheen is typical of sauces thickened with cornstarch. When used in baking, it helps produce a finer texture as well as a silky sheen.
There is, however, little similarity to wheat flour when using cornstarch to thicken sauces. There are a few rules for using cornstarch properly:
It has twice the thickening power of wheat flour and it produces a clearer sauce.
When starting with an acidic liquid (juices, vinegars, wines), the thickening power will be about half.
It is best to mix it with water before incorporating it into a sauce, as it clumps easily.
If the sauce is overheated or overstirred, it will begin to breakdown and lose thickening power.
Posted by bluechillies ::
11:07 AM ::
0 comments
Post / Read Comments
---------------oOo---------------
