Starch to substitute for cornstarch?
6 years ago
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Cornstarch instead of bulb dust?
Comments (11)Jroute LOL- good one Viking! I'm closer to both the freeway and the airport than Plantlady , so please put my stop ahead of poor Walt, unless you travel via BC. What else would Walt do, if not dabble in dahlias? I am down to maybe 200 and with 2" of heavy rain in the past few hours and more coming overnight, it's going to be a good workout getting those heavy clumps out. Compensation, you say? How about the joy of gardening? Perfect salmon on the grill? Free water?...See MoreFlour or Cornstarch to thicken?
Comments (30)Best thing I know is the same for what I use in gravy - white rice flour. It is readily available in the Ethnic section of the grocery store (Mexican cuisine), very inexpensive, dissolves quickly in a little cold water, and just a tablespoon thickens any stew, casserole, or gravy. It has no real taste so the flavor of what you are making is not masked, nor highlighted, just thickened. Cornstarch needs to be cooked to thicken and is hard to dissolve, flour should be combined with fat and cooked to take away the paste flavor but is easily burned, and file powder has its own flavor that is not what you want in a delicate Marsala chicken dish. Something else that I use for thickening fruit pies is Instant Clear-Jel, and for jams and jelly - non-instant Clear-Jel but never the instant for those canned fruits. You may want to try using that no-flavor thickener, though I have not used it in anything other than fruit based cooking, it might work fine. Bottom line - try a little white rice flour - is my suggestion. Tried and true! Nancy...See MoreDo you add corn starch or ? to berry pies?
Comments (23)Clare, what is the difference, in your mind, between a cobbler & a pie? In other words, why throw away your crust & use the same fruit to make a cobbler? starlightfarm, I use tapioca, but I can't describe in writing how to use it. In other words, I have no recipe. I mix it and however much sugar I think the fruit I am using needs, together, and toss it with the fruit, then dump it in the pie shell. If it is something very juicy, I might sprinkle just a tad in the bottom of the crust first, & sometimes, maybe, a tad over the top of the fruit. I've even been known to add more juice to fruit pies, such as some cider to an apple pie, etc. Not much help, am I. :>( Rusty...See MoreCornstarch in place of flour in shortbread?
Comments (4)The answer is yes, you can replace some of the flour with cornstarch. Depending on the recipe that you are using I would replace up to 1/2 cup of flour with cornstarch. Cornstarch produces a more delicate tender shortbread cookie. My shortbread recipe uses Berry/Castor/very fine sugar. But some recipes, like SharonCB uses icing/powdered sugar which already contains some cornstarch. If your recipe uses powdered sugar I might not sub cornstarch for the flour, or if I did I would only sub up to 1/4 cup. Ann...See More- 6 years ago
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