Flour for Thickening
Posted By: sarmt on 2007-11-19
In Reply to: Cornstarch OR Flour for thickening - gravy?
I make a roux, chestnut brown, with flour & use for thickening.....but then, I'm from the South.
Complete Discussion Below:  marks the location of current message within thread
The messages you are viewing
are archived/old.
To view latest messages and participate in discussions, select
the boards given in left menu
Other related messages found in our database
Cornstarch OR Flour for thickening
Just curious which method you use. I prefer cornstarch mixed with water to form a smooth thin paste. I find it works faster than the flour method. How about you?
arrowroot for thickening...........
You could also use flour to thicken it up.
That is what I do....do not use bread crumbs...you just need something to thicken it that will keep it together.
Just regular all-purpose flour - nm
x
never froze cereal or flour.
I have never had a problem with weavils either but I know what they are because we had them once when I was a teenager. I bake a lot and we are all about breakfast here so maybe that's why. Even though I stock up we still go through it pretty fast and I am sure to rotate everything to the front of the shelves when I bring it home.
|
