Home
>
Foodlovers Food Talk
>
Topic
Foodlovers Foodtalk Forum
thickening relishes etc
Posted by Sue
thickening relishes etc January 02, 2002 12:28AM |
I have a problem thickening relishes, pickles etc at the end of cooking.
I have tried using both flour and cornflour, but still find that it "cooks" into little white lumps when added to the hot relish.
I mix it into a paste with cold water before adding it, but have also tried adding some hot liquid to the flour or cornflour paste before adding to the relish/pickle mixture. Still the little white lumps.
Any help or suggestions most welcome.
Thanks Sue
I have tried using both flour and cornflour, but still find that it "cooks" into little white lumps when added to the hot relish.
I mix it into a paste with cold water before adding it, but have also tried adding some hot liquid to the flour or cornflour paste before adding to the relish/pickle mixture. Still the little white lumps.
Any help or suggestions most welcome.
Thanks Sue
Re: thickening relishes etc January 02, 2002 04:35AM |
Re: thickening relishes etc January 13, 2002 11:17PM |
Re: thickening relishes etc January 13, 2002 11:20PM |
Re: thickening relishes etc May 17, 2002 08:46AM |
Hi Sue
This reply is probably a lillte late, but----- with late autumn upon us there are heaps of wonderful things to make into relishes, pickles and chutneys.
Firstly, cornflour will always give a nice clear finish to your preserves, whereas flour can leave them a bit cloudy.
Make sure your cornflour mix is thin enough, even if you have to add a little of the cooled liquid of your particular sauce/chutney to achieve this, it is important. Always add off the heat, then , with cornflour, cook just enough to desired consistency. One of cornflours downfalls is that it will revert the food you are cooking back to the pre cornflour state if heated too long!!! ( Flour does not do that)
Best of luck
Lyn
This reply is probably a lillte late, but----- with late autumn upon us there are heaps of wonderful things to make into relishes, pickles and chutneys.
Firstly, cornflour will always give a nice clear finish to your preserves, whereas flour can leave them a bit cloudy.
Make sure your cornflour mix is thin enough, even if you have to add a little of the cooled liquid of your particular sauce/chutney to achieve this, it is important. Always add off the heat, then , with cornflour, cook just enough to desired consistency. One of cornflours downfalls is that it will revert the food you are cooking back to the pre cornflour state if heated too long!!! ( Flour does not do that)
Best of luck
Lyn
Sorry, you can't reply to this topic. It has been closed.