Your recipe calls for flour or cornstarch as the thickening agent. Does it make a difference which you choose? How do thickenerBoth flour and cornstarch use the carbohydrate, starch, to thicken sauces. Mixed with cold liquid, starch isn’t too thrilling, but add a little heat to the mix and the individual starch granules get to work, absorbing liquid and swelling. s thicken, anyway?
About this resource
Report a problem