I want to make a sauce (Asian sweet and sour) and the recipe calls for cornstarch.
I wanted to ask if I can use wheat flour instead?
The internet said 3:1, so 3 tablespoons of flour instead of 1 tablespoon of cornstarch
(2 votes)
Loading...The description only says that they are dishwasher safe
Denkt ihr klassische Bäcker bzw. Familienbetriebe werden irgendwann aussterben und durch “integrierte” Bäcker in größeren Supermarktketten ersetzt?
Good recipes that you can make with food without having to cook? I want to eat a more balanced diet, I eat too little, that's the first point, the second is that I eat too little vegetables/fruit
Tomorrow, I would like to know how to use pasteurized eggs 🥚, for example when cooking a pudding, spaghetti carbonara, or lemon curd, do you have to pay attention to certain things?
(the Gouda and canned tomatoes don't necessarily have to be included) I'm looking forward to your suggestions. I feel so uncreative right now. Apart from spices, I shouldn't need anything else.
Nee, simply will not replace anything, especially has flour too much own taste.
For Asian sauces etc. always use rice starch or tapioca flour.
My personal, general experience is that wheat flour thickens worse than food starch or potato flour (my favorite!)
I’ve already used everything for Asian sauces.
Whether it’s “right” or “wrong” – it works. 😉
Thanks for the (fast) answer. If the ratio was 3:1, then all right or too much
Oh, my God, I’m doing this for the guts.
Usually mix 3-4 teaspoons with maybe 100 ml of water in a cup/cup and then mix under the actual sauce.
The previous mixing prevents lump formation.
So just pouring in like this is nothing. Besides, it doesn’t taste if you don’t make a mildew before.