Alternative Starches: How to thicken sauces without flour
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Date: 2019-11-20
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Comments and reviews: 9
Elijah Negron
I'm curious, Adam, whether or not you would say that any of the alternative starches you experimented with were better or equal to normal flour. I know that wasn't really the purpose of the experiment, but say someone isn't looking for an alternative starch, they are just looking for the best starch out of all possible starches. In your experimentation did you notice that any starches had a flavor that was better or unique to wheat flour in a way that some might see is better?
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I'm curious, Adam, whether or not you would say that any of the alternative starches you experimented with were better or equal to normal flour. I know that wasn't really the purpose of the experiment, but say someone isn't looking for an alternative starch, they are just looking for the best starch out of all possible starches. In your experimentation did you notice that any starches had a flavor that was better or unique to wheat flour in a way that some might see is better?
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IamMe
I dont have celiac disease but I get a MAD headache when I eat gluten (like 20 to 30 minutes after eating) so I tend to stay away from it. Rice flower is the usual go to replacement. Its really isnt a replacement tho, I think most starches do a much better job than wheat flower, even in baking, if you pick the right one for the right job. (But that'd be hard and people dont like hard so they tend to stick to wheat I guess)
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I dont have celiac disease but I get a MAD headache when I eat gluten (like 20 to 30 minutes after eating) so I tend to stay away from it. Rice flower is the usual go to replacement. Its really isnt a replacement tho, I think most starches do a much better job than wheat flower, even in baking, if you pick the right one for the right job. (But that'd be hard and people dont like hard so they tend to stick to wheat I guess)
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Dianne B. Dee
I've used corn starch many times in all my gravies and sauces and never had a reheat go all clumpy. But then I don't reheat my gravies in the microwave. I usually use corn starch, but of late I've been going primarily to flour and butter as the base. I've had the most success that way. But corn starch shouldn't still be gellied like that even after microwaving. You should add more liquid to it to get it broken up.
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I've used corn starch many times in all my gravies and sauces and never had a reheat go all clumpy. But then I don't reheat my gravies in the microwave. I usually use corn starch, but of late I've been going primarily to flour and butter as the base. I've had the most success that way. But corn starch shouldn't still be gellied like that even after microwaving. You should add more liquid to it to get it broken up.
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Bub Eats and Beats
i also deeply appreciate your approach to teaching. You assume your viewer knows nothing about the topic. some info feels obvious to some viewers but when you look around at other kinds of informative videos of any variety on the internet, its rarely this welcoming of ignorance. you almost celebrate ignorance of a topic as an opportunity. Your teacher is showing.
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i also deeply appreciate your approach to teaching. You assume your viewer knows nothing about the topic. some info feels obvious to some viewers but when you look around at other kinds of informative videos of any variety on the internet, its rarely this welcoming of ignorance. you almost celebrate ignorance of a topic as an opportunity. Your teacher is showing.
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ZagorTeNayebo
I gotta ask again cause I haven't seen an answer, why do you always throw away(or save I guess) your carrots and onions and stuff when you strain your gravy when you could just blend it into the sauce with a stick blender which would give you extra thickness and flavour? its always been great when I've done it so im interested in the reasoning
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I gotta ask again cause I haven't seen an answer, why do you always throw away(or save I guess) your carrots and onions and stuff when you strain your gravy when you could just blend it into the sauce with a stick blender which would give you extra thickness and flavour? its always been great when I've done it so im interested in the reasoning
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Bub Eats and Beats
My job is cooking with and for kids in an after-school program. I always look for new ways to help increase inclusion for my kiddos with food allergies (such as gluten. As Im sure you know, that is not always easy. This video is great, Adam, like all of your content. Thanks for continuing to produce highly informative cooking content.
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My job is cooking with and for kids in an after-school program. I always look for new ways to help increase inclusion for my kiddos with food allergies (such as gluten. As Im sure you know, that is not always easy. This video is great, Adam, like all of your content. Thanks for continuing to produce highly informative cooking content.
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Chris
Great video Adam been wondering about roux alternatives for a while. Also great that you included how the sauces reheat always been wondering what causes that in my sauces. I also checked how potato starch based sauces reheat and they can thicken or thin again after reheating, allegedly. I think I'll give it a shot myself.
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Great video Adam been wondering about roux alternatives for a while. Also great that you included how the sauces reheat always been wondering what causes that in my sauces. I also checked how potato starch based sauces reheat and they can thicken or thin again after reheating, allegedly. I think I'll give it a shot myself.
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Alexander Guo
Just want to point out that many Chinese American restaurants will actually use corn starch and avoid tapioca for the textural reasons and mostly because it was easier to find in the states than potato starch many years ago. Traditional Chinese cooking will most likely use potato starch rather than corn starch.
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Just want to point out that many Chinese American restaurants will actually use corn starch and avoid tapioca for the textural reasons and mostly because it was easier to find in the states than potato starch many years ago. Traditional Chinese cooking will most likely use potato starch rather than corn starch.
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TheJayfa
Agar will melt when exposed to heat. In fact, it will melt and reset after the application of heat indefinitely, unlike gelatin. Another property it has which is different to gelatin is that it will set at room temperature, and this gives a different texture to agar which sets in the fridge.
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Agar will melt when exposed to heat. In fact, it will melt and reset after the application of heat indefinitely, unlike gelatin. Another property it has which is different to gelatin is that it will set at room temperature, and this gives a different texture to agar which sets in the fridge.
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