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how do you make a rue with cornstarch instead of flour

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Asked by schloogie3077 at 3:54 PM on Dec. 21, 2010 in Food & Drink

Level 1 (2 Credits)
Answers (7)
  • Same way....wisk it into the liquid little by little so it doesn't get lumpy.

    Answer by UpSheRises at 3:55 PM on Dec. 21, 2010

  • You're better off making a slurry (melt corn starch in liquid, add to pot, bring to temp until thickened). It activates almost instantly. Flour takes a few minutes to cook and thicken in liquid, you'll have a mess on your hands if you use corn starch.

    Answer by ObbyDobbie at 4:03 PM on Dec. 21, 2010

  • Mix cornstarch with water in cup or bowl. Add to whatever you want to thicken.

    Answer by Ada1 at 4:07 PM on Dec. 21, 2010

  • mix cornstarch in cold water first then add it to the food you're making.

    Answer by sodapple at 6:49 PM on Dec. 21, 2010

  • same way...

    Answer by sstepph at 8:47 AM on Dec. 22, 2010

  • You have to make a slurry first.
    A slurry is cold liquid mixed with cornstarch until smooth and glossy. This slurry is usually used to thicken sauces, soups, stews and deserts. It can be added to recipes calling for eggs to prevent the eggs from curdling. With twice the thickening power as regular flour, cornstarch is preferred in recipes that call for a thickened clear sauce instead of an opaque one
    Choose your liquid. Cornstarch can be mixed with water, wine or stock. If you use a liquid with citrus or apple juice, the thickening power will be cut in half so use double the cornstarch.Pour cornstarch in a bowl. As rule, use 1 tablespoon of cornstarch to thicken every 2 cups of liquid to a medium consistency. After stirring the slurry into a hot liquid, bring it to a boil and simmer until the mixture thickens.Add the liquid and mix together with a fork or small whisk. Make sure the liquid is cold. This ensures

    Answer by mmmegan38 at 7:46 PM on Dec. 22, 2010

  • the mixture won't clump when added to cooking food.
    Incorporate the slurry into whatever you're thickening. Remember, the slurry must be heated to 203°F (95°C) before it will thicken.
    Avoid overcooking the slurry, or the sauce to thin out. To avoid this, add it near the end of your cooking time.

    If you dump cornstarch into a pan of hot liquid it will get stringy. It has a undesirable effect on the gravy.


    Answer by mmmegan38 at 7:48 PM on Dec. 22, 2010

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