When you add your flour and water or stock to thicken, put in a small amount of corn starch. Doing this will prevent your gravy from separating (like water).
When baking a cream pie, adding a little corn starch will prevent it from cracking.
When making candied sweet potatoes, thicken with corn starch, and you will get a beautiful glaze. With extra starch, simmer well so you don't get the starchy taste.
By Charlie from Herkimer NY
When I make gravy I use cornstarch mixed with cold water into the pan drippings.Everyone loves my gravy, especially my pork gravy. The taste is excellent, much better than using flour.
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