Flour Paste
Ingredients
Directions
Pour the cold water slowly into the flour while stirring well, then stir in the boiling water.
Cook the mixture until it thickens to your desired consistency.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flour
- Starch and proteins thicken the liquid into a paste as it heats.
- Cold water
- Mixed with the flour first so the flour disperses evenly without lumps.
- Boiling water
- Heats the flour mixture so the starch begins to gelatinise and thicken.
The step that matters
Adding the cold water to the flour. Pouring the cold water in slowly while stirring keeps the flour suspended evenly. Adding it all at once or to hot liquid can create lumps that are hard to smooth out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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