Thicken stew/sauce twice with flour
When making a stew, I forgot to add flour before the liquid. To thicken the stew, I added some slurry (flour + cold water). However, it was not enough. I would add more slurry, but I found this website (2012) that says
If you've prepared a dish that started out with a roux and you feel it needs a slurry at the end for additional thickening: use cornstarch or arrowroot to prepare the slurry. Why? Because a chemical reaction occurs that will prevent the same starch used twice to thicken it any further.
I could find not any other sources supporting or opposing this claim, so I'll ask here:
Can I thicken a sauce/stew twice with flour (roux+slurry or slurry+slurry)?
Best Answer
A reaction that prevents starch from the same plant thickening if you add it later instead of all at the same time seems very unlikely. And anyway, a roux could be made with non-wheat flour even though it's not traditional - what do they think would happen then? Or if you make a roux on another pan and add that. I can confirm that works.
There is a good reason not to add a slurry late in cooking - the raw flour flavour it imparts. That's why I'd use cornflour (corn starch) for late thickening.
Pictures about "Thicken stew/sauce twice with flour"
Quick Answer about "Thicken stew/sauce twice with flour"
To thicken up your sauce with a simple flour slurry, mix flour with cold water in a bowl. Stir the mixture thoroughly until it's smooth and free of lumps. Slowly pour the slurry into your sauce while it's still cold, stirring constantly to achieve an even consistency.How do you thicken stew with flour after cooking?
The flour helps to thicken a stew as it cooks. Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil.Does flour make stew thicker?
Using flour as a thickenerIt can be added to the meat as it's being fried, before liquid is added, and this way it will thicken a stew as it cooks. We use this method in our beef & vegetable casserole recipe.Can you add flour to a sauce to make it thicker?
Flour-Based ThickenersA general ratio to work with is 2 tablespoons flour for every cup of liquid. Start by adding a little bit, then cook, stirring, for a few minutes to allow the sauce time to thicken and cook off the raw flour taste; if the results are minimal, add more.What do I do if my beef stew is too watery?
Thin, watery stews are easily thickened by adding flour. You can use any flour, from regular white flour to more nutritious flours like cassava or chickpea flour. If you want to add flour to thicken your stew, you'll need to first make a roux \u2014 a mixture of flour and fat.How to Thicken Sauce with Flour
More answers regarding thicken stew/sauce twice with flour
Answer 2
If you want to thicken a stew at the end of the cooking process, I've found that the best option is to use a buerre manie. Mix together equal parts flour and room-temperature (not melted) butter, and whisk that into your stew.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Katerina Holmes, Katerina Holmes, Katerina Holmes, Katerina Holmes