Plain Flour Vs Corn Flour For Thickening
When it comes to cooking, one of the most important aspects to consider is the right thickening agent. Some of the popular thickening agents include plain flour and corn flour. Both these agents have unique properties that are ideal for various dishes. While some choose corn flour because it is gluten-free, others prefer plain flour due to its smoothness and consistency. In this article, we will explore the differences between plain flour and corn flour, and when it is best to use them as a thickening agent.
What is Plain Flour?
Plain flour, also known as all-purpose flour, is a pantry staple in most households. It is made by grinding wheat and contains medium to low gluten content. Plain flour is a versatile ingredient, and many professional chefs and home cooks use it as a thickening agent for soups, stews, and gravies. It has a smooth texture, and when mixed with water or stock, it easily blends with the dish without forming lumps.
However, the downside of using plain flour for thickening is that you need to cook it for at least 10 to 15 minutes before it reaches its maximum thickening point. Overcooking can cause the flour to lose its thickening properties, and the dish may become lumpy. But when cooked correctly, plain flour creates a smooth and consistent texture, making it ideal for certain dishes.
What is Corn Flour?
Corn flour is a fine white powder made from dried maize. It is an excellent gluten-free alternative to plain flour, making it ideal for those on a gluten-free diet. Corn flour is often used in baked goods, but it is also a popular thickening agent for soups, gravies, and sauces. Corn flour has a distinct taste, and when mixed with water or stock, it creates a glossy and transparent texture.
However, unlike plain flour, corn flour thickens quickly and efficiently. It is essential to add it in small quantities and stir well to prevent lumps. Corn flour also has a lower thickening point than plain flour, and overcooking can cause the dish to become too thick and starchy.
When to Use Plain Flour for Thickening
Plain flour is an ideal thickening agent for dishes that require a smooth and consistent texture. It works best for stews, casseroles, and gravies that need a moderate level of thickness. Plain flour is also ideal for adding thickness to cream-based soups and sauces. However, it is essential to cook the dish for at least 10 to 15 minutes to ensure that the flour thickens fully.
If you want to use plain flour as a thickening agent, start by making a roux. A roux is a mixture of plain flour and melted butter or oil. It is cooked over low heat until it turns light brown in color. Once the roux has formed, slowly add stock or liquids to the mixture, stirring continuously until the desired consistency is reached.
When to Use Corn Flour for Thickening
Corn flour is an ideal thickening agent for dishes that require a transparent and glossy texture. It works best for stir-fries, sweet and sour sauces, and Asian-style dishes. Corn flour thickens quickly, and it is essential to add it in small quantities and stir well to avoid lumps.
To use corn flour as a thickening agent, add a small amount of corn flour to cold water and mix until it forms a paste. Slowly add the paste to the dish, stirring continuously until the desired thickness is reached. Remember not to overcook the dish as corn flour thickens quickly, and it can cause the dish to become too thick and starchy.
Conclusion
Choosing the right thickening agent for your dish is essential to create the perfect texture and flavor. Plain flour and corn flour are both excellent thickening agents with unique properties that are ideal for different types of dishes. Plain flour is ideal for dishes that require a smooth and consistent texture, while corn flour is ideal for dishes that require a transparent and glossy texture. So, next time you are preparing your favorite dish, choose the right thickening agent for the perfect consistency.
