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you can either add more water or if your using curry paste you can add some more curry paste x
it is u add oil
For 2 cups of cake flour:1 3/4 all-purpose flour1/4 cornstarch
Your question is a little vague. Are you using the flour as a thickening agent? If so just dissolve 4-5 teaspoons of cornstarch into cold water and add it slowly to your sauce, stiring constantly until you get the desired thickness. You can always dissolve more into cold water and add as needed. Corn starch is much more effective thickener than flour, so usually much less is needed.
Answer: Professional chefs wouldn't recommend substituting cornstarch for flour because of the way it ... behaves when it comes into contact with liquids. Corn starch tends to have a much more pronounced thickening quality that flour and also would add a heavy and stale taste to your dishes if used in large quantities.
2Tb gluten to how much flour?
Take some buck urine, warm it, and add cornstarch or arrowroot or flour until it is as thick as you want it to be.
the best substitute for cake flour is 2 cups minus 2tablespoons flour plus 2 tbs cornstarch.
It is; a better substitution is all purpose flour with 2 tbl cornflour (cornstarch) added per cup of flour used. Also, some cake flours have leavening agents in - you may need to add these to the all-purpose flour.
Add equal amounts of flour and a fat (oil, butter, etc.) to a frying pan and cook over medium heat until the desired color is obtained - this is called a rue.
Substitute potato flour for the cornstarch. Mix one cup potato flour with 1/2 to 2/3 cup water, adding the water gradually until the desired consistency is achieved. Add a few drops of a desired food color.
Add one tablespoon of gluten for each cup of regular or all-purpose flour.