Corn starch should be a part of every kitchen. It can be used to thicken just about everything liquid. As long as you remember to mix it in cold water before adding it, it makes a great addition to stews and gravies.
Pot pies can be made by making a beef or chicken stew and then adding just a little corn starch at the end.
Adding corn starch to a gravy gives it a translucent look. Although this may not work for biscuit gravy, it does for most dinner gravies.
You can make a decent pudding with some boiled milk, some corn starch to thicken it, a few egg whites, and a little sugar.
If you run out of baking powder, combine one part corn starch, one part baking soda, and two parts cream of tartar.
Pot pies can be made by making a beef or chicken stew and then adding just a little corn starch at the end.
Adding corn starch to a gravy gives it a translucent look. Although this may not work for biscuit gravy, it does for most dinner gravies.
You can make a decent pudding with some boiled milk, some corn starch to thicken it, a few egg whites, and a little sugar.
If you run out of baking powder, combine one part corn starch, one part baking soda, and two parts cream of tartar.
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