Can you use plain flour instead of cornflour to thicken up a savory dish?

Answer 1

Either one will work. Mix flour and water or soup stock in a cup, bring the soup to slow boil and stir the flour mixture in slowly until it is the desired consistency. Corn starch is probably better choice.

Answer 2

Yes but only if you make a roux ( equal parts butter and flour ) to thicken it up. However, this only works if you're trying to thicken up a sauce.

To make a roux, take (for example) 1 cup flour and 1 cup butter. Melt the butter in a sauce pan and then add the flour all at once and mix continuously until it becomes like a pasty doughy texture. You'll know its done when it doesn't stick the sides of the pan. It cooks very quickly, and the flavor varies depending on how long you cook it for.

If you want a light sauce, remove it from heat as soon as it stops sticking and add it to your sauce. If you want it darker, let it get to a light brown. You'll know that's done when it begins to smell slightly nutty, but be careful not to burn it.

You can also add rice and then blend the mixture to thicken it up, but that's mainly only for soups or chowders.

Hope this helps!

Answer 3

possibly but the taste might be changed. It is the preferred method. Make a rux, melt 1 part butter and add 1 part flour. When the mixture has thickened and relaxed again add cold water slowly while whisking. The mixture will thicken as it begins to boil. Stop adding water at a point just before it reaches the thickness you desire. Boil for another minute or so to cook the flour in the mixture. The gravy will thicken as it cools.

Answer 4

Mix it with water first and then stir it in. Don't over do it, you can always add more later.