When you add your flour and water or stock to thicken, put in a small amount of corn starch. Doing this will prevent your gravy from separating (like water).
When baking a cream pie, adding a little corn starch will prevent it from cracking.
When making candied sweet potatoes, thicken with corn starch, and you will get a beautiful glaze. With extra starch, simmer well so you don't get the starchy taste.
By Charlie from Herkimer NY
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
When I make gravy I use cornstarch mixed with cold water into the pan drippings.Everyone loves my gravy, especially my pork gravy. The taste is excellent, much better than using flour.
With our family having allergies to corn and corn by-products, the Organic equivilent to corn starch is
ARROWROOT. It works GREAT.
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
