Thickenings for fruit fillings
09-01-2011, 04:16 PM
#11
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Join Date: Nov 2007
Location: Minnesota USA
Posts: 493
Thank you for the information on Clear-Jel. I've never heard of it but googled it and read that it was a modified cornstarch that can withstand the heat of canning (as mentions by the previous poster). I think I'd like to get some.
10-03-2011, 12:05 AM
#12
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Join Date: Oct 2010
Location: North Kansas City, MO
Posts: 561
I sift a little flour in with the sugar and gently mix the fruit.
I never considered cornstarch for pies because I was told that, unlike flour, cornstarch breaks down easily - losing its thickening ability. I guess that's not a problem unless the pie is going to be around for a few days.
I use cornstarch as a thickening agent in Chinese dishes though. Flour gives the juice/gravy a pale color (This from my Chinese daughter-in-law) She teaches me Chinese cooking and I teach her Soul food (haven't converted her to chittlin' though, but her mother loves them).
I never considered cornstarch for pies because I was told that, unlike flour, cornstarch breaks down easily - losing its thickening ability. I guess that's not a problem unless the pie is going to be around for a few days.
I use cornstarch as a thickening agent in Chinese dishes though. Flour gives the juice/gravy a pale color (This from my Chinese daughter-in-law) She teaches me Chinese cooking and I teach her Soul food (haven't converted her to chittlin' though, but her mother loves them).
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