Patrick Oconnell
Flour is commonly used as a thickening agent in cooking, and it is often used to thicken cheese sauces. A roux, made from flour and butter, is a popular base for cheese sauces, such as béchamel. The flour in the roux helps to thicken the sauce and creates a rich and flavourful consistency. However, flour is not the only thickening agent used in cheese sauces; cornstarch is also commonly used, especially in combination with evaporated milk, to create a stable emulsion with the cheese.
| Characteristics | Values |
|---|---|
| Flour as a thickening agent | Flour is a starch that expands when heated in a liquid, increasing the viscosity of the sauce |
| Flour taste | Cooking flour with fat creates a roux, which removes the raw flour taste |
| Cheese as a thickening agent | Cheese adds volume to the sauce, increasing its thickness |
| Cornstarch | Cornstarch can be used as an alternative to flour, preventing the formation of clumps |
| Evaporated milk | Evaporated milk adds milk proteins without adding too much water, increasing the stability of the emulsion |
| Sodium citrate | Sodium citrate is an emulsifying salt that helps keep the emulsion stable |
| Egg yolk | Beating an egg yolk and adding it to the sauce can thicken it |
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What You'll Learn
Flour is a starch that expands when heated in liquid
Flour is a popular ingredient used to thicken cheese sauces, such as those used in macaroni and cheese. It is made up mostly of starch, which expands when heated in a liquid. This expansion thickens the liquid phase of the sauce.
When making a cheese sauce, flour is typically combined with butter to create a roux. This mixture is then added to milk to form a béchamel sauce, which can be enhanced with additional cheese to create a cheese sauce. The roux not only thickens the sauce but also adds a rich flavour and a shiny finish.
The key to successfully using flour as a thickening agent is to ensure that it is fully cooked, eliminating the raw flour taste. This can be achieved by cooking the roux until it reaches the desired colour and consistency. The longer the roux is cooked, the darker it becomes, and the more flavour it develops, at the cost of some thickening power. Therefore, a balance must be struck between achieving the desired thickness and retaining the desired flavour.
Additionally, it is important to gradually incorporate the flour into the liquid, stirring continuously to prevent lumps from forming. This process allows the flour to absorb the liquid evenly and creates a smooth and homogeneous sauce.
Cheese sauces can also be thickened using alternative ingredients such as cornstarch, potato flakes, or additional cheese. Cornstarch, in particular, serves a similar function to flour, as it is also a starch that absorbs water and expands, preventing protein strands from tangling and fats from separating.
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Flour works best as a thickener when used in a roux
Flour is a popular thickening agent for cheese sauces, such as those used in macaroni and cheese. It is mainly a starch, and starches expand when heated in a liquid, increasing the viscosity of the sauce.
To make a cheese sauce using a roux, one must first create the roux by melting butter and mixing in flour until smooth. Then, milk is slowly stirred in, and the mixture is heated until gently bubbling. Finally, the cheese is added, and the sauce is stirred until smooth. This method ensures that the raw flour taste is cooked out, and the sauce is thickened without clumping.
While flour is a great thickening agent for cheese sauces, other options include cornstarch, potato flakes, and demi-glace powder. Cornstarch, in particular, is favoured for its ability to create a shiny, silky texture without adding richness or flavour.
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Cornstarch can be used as an alternative thickener
Cornstarch is a pure starch powder extracted from corn kernels by removing their outer bran and germ, leaving the starch-rich endosperm. It is a popular ingredient in cooking and baking, often used to thicken sauces, stews, and gravies. When heated, starch absorbs water and thickens quickly, making it ideal for creating a smooth, stable emulsion with melted cheese. To achieve this, grated cheese can be coated in cornstarch to ensure even distribution and prevent clumping.
Cornstarch is a gluten-free alternative to flour, making it suitable for individuals with gluten-related disorders. While flour can also be used as a thickening agent, it requires cooking with fat to create a roux, which adds flavour and richness to the dish. In contrast, cornstarch produces a shiny, silky texture without altering the taste or richness of the sauce. It is important to note that cornstarch-based sauces may be more challenging to reheat due to their tendency to break more easily.
When substituting cornstarch with flour, it is recommended to use twice as much flour to achieve the desired thickening effect. For instance, if a recipe calls for one tablespoon of cornstarch, using two tablespoons of white, all-purpose, or wheat flour would be appropriate. However, whole grain flour contains more fibre, so you may need to adjust the amount accordingly. To prevent clumping, it is advisable to mix wheat flour with cold water to form a paste before adding it to the dish.
There are several alternatives to cornstarch and flour as thickening agents. Arrowroot, a starchy flour made from the roots of the Maranta genus of plants, is gluten-free and contains more fibre. It forms a clear gel when mixed with water, making it ideal for thickening clear liquids. Potato starch, derived from crushed potatoes, is another gluten-free option with the same thickening power as cornstarch. Tapioca starch, extracted from the South American root vegetable cassava, is flavourless and can be used as a substitute, but it has less thickening power than cornstarch.
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Flour can be used with egg yolk to thicken cheese sauces
Flour is a popular thickening agent for cheese sauces, particularly when making a roux. A roux is a mixture of flour and butter, cooked in fat, which creates a rich and flavoursome sauce. The longer a roux is cooked, the darker it becomes, and the more flavour it develops, but it loses its thickening power. Therefore, a white roux is best for cheese sauces, as it will not discolour the sauce.
Flour is a starch, and starches expand when heated in liquid, which is why they are so effective at thickening sauces. When making a roux, the flour is cooked in butter, and then milk is added to create a béchamel sauce, which can then be used as a base for cheese sauce.
Flour can also be used in conjunction with egg yolk to thicken cheese sauces. To do this, the egg yolk is loosened with a fork and then tempered by slowly adding in some of the hot cheese sauce, before the mixture is added back into the cheese sauce on the stove. This method is particularly useful for thickening macaroni cheese, as it is best done when the sauce is still separate from the pasta.
While flour is a popular thickening agent, there are other options, such as cornstarch, which can be added to a cheese sauce to create a slurry. Cornstarch is a good option for those seeking a shiny, silky sauce without added richness.
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Flour can be used to make a béchamel sauce
Flour is a common ingredient used to thicken cheese sauces. It is often used in a roux, which is a mixture of flour and butter, cooked with fat to create a thickening agent. The roux is then added to the cheese sauce to achieve the desired thickness. This technique is commonly used to make a béchamel sauce, which forms the base for many cheese sauces, such as those used in macaroni and cheese.
Béchamel sauce is a classic French sauce that is versatile and can be used as a base for various dishes. It is typically made by creating a roux with melted butter and flour, and then adding milk to create a creamy, thick sauce. The ratio of butter to flour in the roux can vary depending on the desired consistency and flavour profile of the final sauce. A common ratio is one tablespoon of butter to one tablespoon of flour, cooked until smooth, and then combined with one cup of milk.
The milk is slowly added to the roux, and the mixture is heated until it gently bubbles. It is important to continuously stir the mixture to ensure a smooth sauce without lumps. Once the sauce has thickened, spices such as black pepper and nutmeg can be added to enhance the flavour. The béchamel sauce then serves as the perfect base for a cheese sauce.
Cheese is added to the béchamel sauce to create a delicious, thick, and creamy cheese sauce. The cheese melts into the sauce, and the starch molecules in the flour help to thicken it further. The ratio of cheese to sauce can be adjusted to personal preference, with more cheese resulting in a richer, gooier sauce. Different types of cheese can also be added to create complex flavours, such as cheddar, cream cheese, Gruyère, or Parmesan.
In addition to flour, other thickening agents can be used in conjunction with béchamel sauce to further adjust the consistency. Cornstarch, for example, can be added to the cheese sauce to make it even thicker. It is important to dissolve the cornstarch in water first to create a slurry, which can then be stirred into the sauce over medium heat. This process helps to create a smooth, shiny finish on the sauce.
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Frequently asked questions
Flour is used to thicken cheese because it is mainly a starch, and starches expand when heated in a liquid. This helps create a thick sauce.
To thicken cheese sauce, you usually make a béchamel sauce by first creating a roux of melted butter and flour, then adding a cup of milk.
A roux is a mixture of flour and butter. It is cooked with fat to make a thickener. The longer you cook a roux, the darker the color it becomes.
Cornstarch, arrowroot, potato flakes, egg yolk, and demi-glace powder can also be used to thicken cheese.
