Masa vs Cornstarch

[George K]

OK, I've been using a cornstarch slurry forever to thicken a sauce. Cornstarch and water...

Can I just throw in some masa instead? Seems a lot easier.

[Aqua Letifer]

Masa can have a taste to it if you use a lot. But yeah, totally doable.

[Horace]

Masa? Trigger warning please.

[George K]

@Aqua-Letifer said in Masa vs Cornstarch:

Masa can have a taste to it if you use a lot. But yeah, totally doable.

Yeah, my goal is to use a tablespoon or two for thickening.

Making instant pot stew tonight.

[Aqua Letifer]

@George-K said in Masa vs Cornstarch:

@Aqua-Letifer said in Masa vs Cornstarch:

Masa can have a taste to it if you use a lot. But yeah, totally doable.

Yeah, my goal is to use a tablespoon or two for thickening.

Making instant pot stew tonight.

Very high chance of success.

[Mik]

Yeah, I’m with Aqua. Masa rocks, but native to southwestern cooking. It will definitely have a flavor though. If you want neutral it’s a roux or cornstarch or a flour slurry.

[George K]

@Mik Mrs. George probably won't notice a flavor difference, and I probably won't either.

Too lazy to may slurry or roux. As long as it achieves the effect of thickening, I'll be good.

Didn't someone say that there is a "roux in a jar" that's OK?