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myst · 11-05-2006, 02:35 PM

http://www.foodsubs.com/ThickenStarch.html

Quote:

To avoid lumps, mix the starch with an equal amount of cold liquid until it forms a paste, then whisk it into the liquid you're trying to thicken. Once the thickener is added, cook it briefly to remove the starchy flavor. Don't overcook--liquids thickened with some starches will thin again if cooked too long or at too high a temperature.
Cornstarch, arrowroot, and tapioca are the most popular starch thickeners. They have different strengths and weaknesses, so it's a good idea to stock all three in your pantry.
Starch thickeners give food a transparent, glistening sheen, which looks nice in a pie filling, but a bit artificial in a gravy or sauce. If you want high gloss, choose tapioca or arrowroot. If you want low gloss, choose cornstarch.
Cornstarch is the best choice for thickening dairy-based sauces. Arrowroot becomes slimy when mixed with milk products.
Choose arrowroot if you're thickening an acidic liquid. Cornstarch loses potency when mixed with acids.
Sauces made with cornstarch turn spongy when they're frozen. If you plan to freeze a dish, use tapioca starch or arrowroot as a thickener.
Starch thickeners don't add much flavor to a dish, although they can impart a starchy flavor if they're undercooked. If you worried that your thickener will mask delicate flavors in your dish, choose arrowroot. It's the most neutral tasting of the starch thickeners.
Tapioca starch thickens quickly, and at a relatively low temperature. It's a good choice if you want to correct a sauce just before serving it.
Substitutes: roux (Higher in fat, but best for gravies, stews, and gumbos.) OR instant flour (Use twice as much. Flour turns sauces opaque, imparts a starchy flavor, thins out if cooked too long, and breaks down if frozen and thawed.) OR potato (Adding grated potato to soups or stews will thicken them.) OR nut flours (These have a more pronounced flavor.)