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Okay I have beef stroganoff in the SC and it looks real watery so was wanting to thicken it but I have no cornflour cause I got weavels in the pantry and chucked everything and haven't replaced it yet.
Can I thicken it with plain flour?? Also, do I do it before I add the sour cream or after??
Yeah you can use normal flour the same way that you use corn flour. Not sure about the sour cream though...
Plain flour should work too - mix it with water to make a paste like you would cornflour before you add it and I'd add the sour cream after. xx
yeah plain flour should be no worries, also I tip I learned rather than mix it with water....take some of the sauce from what you are cooking, add flour to that to form a paste & then add it back into the pan. Then I would add the sour cream.
Thanks girls. Now next dillema... How long do I wait to see if it's thicken to as much as it can cause I am cooking in the SC??
The heat should be enough to cook it within about 10-15 mins I would say. Cause flour usually thickwns even if you take the pot of the heat.
Some of my slow cooker recipes say that you have to leave the lid off for the last 15 to 20 mins if you want them to thicken - just so the sauce will reduce slightly. Don't know if it helps but thought I would throw it out there in case it's useful.
I agree plain flour. But my tip is not to add it to any water or sauces.. just sift it. It will have no problem disolving then.. has always worked for me that way, with no lumps.
This post may be too late but....
You could also make a roux
Equal parts of flour and butter
You would only need about 2 tablespoons to thicken about 1 litre of liquid
Melt butter in a non stick pan
Add flour slowly
Cook for a couple of minutes
If you want to use this to thicken a dark stock cook until the mix starts to brown
Add mix to your sauce and it should start to thicken within a couple of minutes