Better than best fried chicken recipe

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The culinary world has produced so many duos of ingredients: heavy cream và half-and-half, butter và shortening, breadcrumbs và crackers. But today, we are breaking down the differences and ways to use flour (starch made from wheat) and cornstarch (starch made from corn). Both are commonly used in thickening sauces, frying foods, và in baking, but what are the differences between them?

Thickening

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Adeena Zeldin

Both flour và cornstarch are bomb ingredients for thickening sauces. Cornstarch lacks a taste and, when added to a sauce, it"ll create a glossy appearance while thickening. You also need less of the ingredient; when using cornstarch, use half of the amount you would use for flour. For example, for 2 tablespoons of flour, you"d use 1 tablespoon of cornstarch.

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If, by chance, your sauce has an acidic or vinegar taste, it"s best to use flour khổng lồ tone down the acid. Flour also works best if your sauce is based with a fat; if your recipe calls for butter to lớn start with, use flour khổng lồ thicken.

Frying


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Caroline Liu

Both flour and cornstarch will fry foods, but they vì have slight differences. Flour will bởi just fine as a breading, but it won"t get as golden và it doesn"t quite achieve that coveted crispiness. Many recipes—e.g., fried chicken—will hotline for a 50-50 amount of flour and cornstarch to achieve ultimate crisp.

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Using cornstarch to lớn fry foods, however, will get you the golden màu sắc and extreme crunchiness. This is because cornstarch is almost completely starch whereas flour has a lower starch content because it also has gluten. Some recipes might even use only cornstarch lớn ensure the food gets ultimate crisp status.

Baking

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Jocelyn Hsu

Flour và cornstarch are both common ingredients in baking. Both can thicken pie fillings, but they can also be used to adjust the texture of baked goods. Primarily, cornstarch is often used along with flour to lớn "soften" the flour, resulting in nice crumbs without the goods totally falling apart.

Another differences in their uses—flour tends to be the go-to dry ingredient in most baking. Cornstarch, however, can be substituted khổng lồ make a baked good gluten-free! Just be sure to use less, as the two ingredients absorb liquid in different amounts.

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Naomi Hoffner

Flour và cornstarch are the brother and sister in thickening, frying, & baking, but they each have their little differences and tricks. They are super easy to substitute when need be, or if you want the dish to lớn be more crispy or tender. Depending on how you want the dish khổng lồ turn out, try using one or the other. Don"t be afraid lớn experiment!