Masa vs Cornstarch
-
wrote on 26 May 2022, 22:43 last edited by
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.
-
wrote on 26 May 2022, 22:45 last edited by
Masa can have a taste to it if you use a lot. But yeah, totally doable.
-
wrote on 26 May 2022, 22:46 last edited by
Masa? Trigger warning please.
-
Masa can have a taste to it if you use a lot. But yeah, totally doable.
wrote on 26 May 2022, 22:46 last edited by@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 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.
wrote on 26 May 2022, 22:47 last edited by@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.
-
wrote on 26 May 2022, 23:03 last edited by
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.
-
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.
wrote on 26 May 2022, 23:05 last edited by 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?