Cool Tip: Get Your Starch on...
- Jun 23, 2015
Most sauces (and a stew is in part a sauce) are thickened with a starch. The most common ones are flour, cornstarch, potato starch or arrowroot.
Most recipes call for mixing the starch with a cool temperature liquid before you add it to the sauce. Ever wondered why?
Accoding to The Kitchen Companion by Polly Clingerman:
"If you stir dry starch directly into hot fat or liquid, the sudden heat shrivels the starch into rubbery lumps."
To protect your starch, mix it with a little cool liquid (at least the same volume as the starch, but more is OK) before stirring it into the hot fat or liquid.
Our favorite way to do this is with the Fox Run Brands QuickMix, but you also can do it in a little bowl with a whisk or fork.