Should I use plain or SR flour to thicken a stew? Haven't got any cornflour

[MamaG]

..or does it even matter? It's looking a bit thin and pathetic at the mo..

Thanks

either should be fine, just take a little of the liquid out of the stew and blend the flour into it thoroughly so you don't have any lumps! then mix back in!

yes you can use ordinary flour.. mix it with some water or milk first though and then stir it in like crazy

I would mix a spoonful flour (either will do) with some water (not too thick) in a cup and add it slowly (pref through a strainer) stirring as you go. Will work fine.

oh thanks, was just going to chuck it in the stew, hee hee, would not have been very nice to have a mouthful of flour!

Message withdrawn

I find it blends more easily if I use warm water.

Another good tip is to add instant potato. It's only a good tip if you happen to have instant potato in the cupboard though

obviously that is so that mixture is not too thick, not the water - lol

Not weird charlie, I did that in the days of my distant youth, but am a bit paranoid about salt content these days, so would use flour or cornflour to thicken sauces/stews etc.

I mix soft butter with a big tablespoon of plain flour, mix it thoroughly then add little bits of it until it gets to the consistency you want.

the butter makes the sauce shiny too

By the time I'd finished messing around on her, went to check the stew and it was nice and thick, it had reduced so much !

messing around on here