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  2. How to thicken gravy, according to a James Beard Award ... - AOL

    www.aol.com/thicken-gravy-according-james-beard...

    You usually need less cornstarch to thicken your gravy compared to flour," Grant explains. "On the other hand, flour gives the gravy a richer texture and flavor, especially if you start with a ...

  3. How to Thicken Gravy in a Pinch So It's Rich and Creamy - AOL

    www.aol.com/lifestyle/thicken-gravy-pinch-rich...

    To make a slurry, start with cornstarch (or flour) in a bowl and whisk in a little bit of cold water to create a smooth paste. Slowly add the slurry to the gravy until you've reached the desired ...

  4. Modified starch - Wikipedia

    en.wikipedia.org/wiki/Modified_starch

    [citation needed] Similarly, cheese sauce granules such as in Macaroni and Cheese, lasagna, or gravy granules may be thickened with boiling water without the product going lumpy. Commercial pizza toppings containing modified starch will thicken when heated in the oven, keeping them on top of the pizza, and then become runny when cooled. [4]

  5. Thickening agent - Wikipedia

    en.wikipedia.org/wiki/Thickening_agent

    Flour is often used for thickening gravies, gumbos, and stews. The most basic type of thickening agent, flour blended with water to make a paste, is called whitewash. [3] It must be cooked in thoroughly to avoid the taste of uncooked flour. Roux, a mixture of flour and fat (usually butter) cooked into a paste, is used for gravies, sauces and

  6. Corn starch - Wikipedia

    en.wikipedia.org/wiki/Corn_starch

    Corn starch mixed in water. Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn grain. [2] The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. [3]

  7. A Guide to Different Types of Flour and When to Use Them - AOL

    www.aol.com/guide-different-types-flour-them...

    Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.

  8. Rice flour - Wikipedia

    en.wikipedia.org/wiki/Rice_flour

    Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.

  9. Here's How to Thicken Mashed Potatoes Quickly - AOL

    www.aol.com/heres-thicken-mashed-potatoes...

    While thickening stews or soups may call for reducing in a saucepan, the preferred method for thickening mashed potatoes is actually in the oven. If you try to heat the potatoes on the stovetop ...

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