Starch and thickening in general

Discussion in 'Food & Cooking' started by kokopuffs, Jul 1, 2013.

  1. kokopuffs


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    Home Cook
    Just as cornstarch is used for thickening pie certain pie fillings, flour high in starch is said to work best at thickening 'sauces' (non cream) and braises.  That's where cake/pastry flour comes in.  As a result of having a higher starch and lower gluten content, these high starch flours both seem to thicken the liquid quite well without giving a gummy mouthfeel that flours higher in gluten (and lower in starch) seem to provide.

    Also I used, for the first time, stale rye bread to thicken some plain ol' braised chicken thighs and it seemed to work quite well even though Mr. Keller might not have approved!!!!!  I got the idea from the book entitled  The Medieval Kitchen by Redon, Sabban and Serventi.

    And also in a thread that follows, My First Fried Chicken, checkout this comment made by BDL:

    It helps to use a fairly soft flour for the coating.  If you're using AP flour, cut it in half with cake flour; or cut it with some corn starch.  About four parts flour to one part corn starch.  You'll find that you get a better texture if you use a little baking soda in the flour as well.
    Last edited: Jul 1, 2013