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Old 12-07-2014, 07:24 AM
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MagFlare MagFlare is offline
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Join Date: Feb 2012
Location: the northernmost of the Carolinas
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Originally Posted by Hito View Post
For cream or milk-based sauces, you should thicken with flour. For fruit-based sauces, compotes, reductions, and what have you, use cornstarch or xanthan gum. Cornstarch will keep your sauce clear and less goopy. Also, it's fine to raise the heat on a reduction as long as you keep a close eye on it.
I will make sure to try this next time, because although my shame-bowl of cran-glop was edible, it was profoundly unimpressive. Would it have retained its color and flavor if I'd used cornstarch?
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