How can you replace starch in the sauce to the meat: can you replace flour?

Do not know how to replace starch in the sauce? The article discusses many options.

Content

A properly prepared sauce should have not only a good, balanced taste, but also the desired consistency. Some sauces, for example, Behamel, should be like a cream, others, for example, Teriyaki, have a gel consistency.

Read on our website another article on the topic: “How can you replace starch in cutlets so that they turn out to be tasty and juicy: can you replace flour?”.

Only a combination of taste and texture will give the correct perception of the dish. Starch needs to be added to the sauce. But what to do if it was not in the kitchen? This article describes below how you can replace starch in the meat sauce. Read further.

Why is starch added when preparing a sauce?

Starch is added when preparing sauce for consistency

To achieve a thick homogeneous consistency, starch must be added to sauces. This is a great thickener, natural and affordable, in addition, it is convenient to work with it. You can enter starch into sauces in two ways:

Dilute it in a small amount of cold liquid, which is in the recipe of dishes (in broth, water or milk) and enter into a hot sauce that is prepared at this moment.
To do with starch as with flour: fry in a dry pan until golden and stir in the sauce.

In the first case, the consistency of the finished sauce will be more viscous, gelatinous like a jelly. In the second option, the sauce will turn out by consistency as a burgundy cream or liquid semolina.

Without starch, you can cook gravy, but not a sauce. The starch perfectly absorbs moisture, thus connecting the liquid and dry components of the dish, preventing water from “cut off”. Experienced chefs call this "stabilization." Due to stabilization, the sauce is not divided into fractions even after repeated warming up, preserving the initial properties.

How can you replace potato starch in the Teriyaki sauce recipe for chicken, for meat?

Teriyaki sauce - One of the most popular in oriental cuisine. He is universal, approaches any meat, fish, mushrooms, noodles and even as a gas station. This is a spicy sauce prepared on the basis of soy, in color and consistency similar to honey. To thicken it according to a classic recipe, it is recommended to use potato starch. But what to do if you need to cook teriyaks, but starch was not available? Refuse the idea and plan something else for dinner? No, optional! Potato starch in this case can be replaced.

The simplest replacement is starch of another type: rice, corn, amaranth or from Arroorut. Replacement in this case occurs in proportion 1: 1. The taste and consistency of the finished dish will be identical to what would turn out on potato starch.
Wheat flour It will go as a duty option. It will be required 1.5-2 times morethan starch on the recipe. The flour diverges in the sauce slightly worse, so in the process of preparation it is necessary to ensure that there are no lumps left. The texture of the sauce will be slightly less “honey”.
Instead of wine vinegar and starch, one ingredient is suitable, which will work for two. This is Mirin's rice wine. It is sweet, with heat treatment it gives a small thickening effect.
If there is nothing that succeeds in thicken Teriaki, you should boil it longer to evaporate excess moisture. When cooling, the sauce itself will become a little thicker.

If the sauce is prepared for the starchy dish: rice or noodles, then it can be prepared without this ingredient. Connecting with the side dish, he will take starch from them.

Can potato starch be replaced with flour in sauce?

Starch is pure carbohydrate, while flour contains not only carbohydrates, but also a significant amount of protein (about 10 g per 100 g of the product) and a little fat. It is the carbohydrate that works as a sorbent that absorbs moisture. Therefore, starch as a thickener is more effective. It was said above that potato starch can be replaced with flour in the sauce.

The consistency of sauces prepared according to one recipe, but using starch and flour will be slightly different.
Firstly, for equally, the density of flour must be taken more.
Secondly, starch gives a gelatinous, fabric consistency, and flour-cream.
For most sauces, this nuance is not fundamental, it does not affect the overall taste. Therefore, for them, potato starch can be safely replaced with flour.

When making such a replacement, one must remember another circumstance:

The starch added to the liquid swells well and is not felt in the taste of the finished dish.
The flour gives its taste to the sauce, it is felt.
To avoid such an effect on the taste of the sauce, the flour must be pre -frying.

In the general case, the flour is fried in a dry pan, but for creamy sauces it is possible in oil. The flour prepared in this way is inserted into a hot sauce.

How to replace corn starch in the sauce?

If corn starch is indicated in the sauce or other dish, but it was not at hand, you need to look for replacement options. In its properties, it is as close as possible to the potato. The only difference is that it has a slightly perceptible sweetish aftertaste, which is more often used in desserts and sweet sauces.

Corn starch in the sauce can be replaced with any other type of starch in the same amount indicated in the recipe.
If it is decided to use wheat flour, it should be added in larger quantities.
For sweet sauces as a replacement, you can use a banana buried in mashed potatoes. He will thicken the gravy and give her an additional sweet aroma.

True, not everyone likes the color of the banana after heat treatment, it is grayish. Therefore, this option is better for colored sauces: fruit or chocolate.

Sour cream, cream sauce for pasta, meat - how to cook: recipe without starch

The classic version of creamy sauce from sour cream or gravy for pasta, meat can be prepared without starch. Such a sauce is suitable for meat or chicken, or you can just serve with pasta and they will become a full -fledged independent dish. It will take:

Wheat flour - 1 tbsp.
Butter - 1 tbsp.
Sour cream or cream - 1 cup
Salt and black pepper - to taste

Do this:

In a pan, you need to dissolve a piece of butter.
Add flour and stirring intensively, fry.
The mass should turn out to be homogeneous, without lumps.
Reduce the fire, pour in cream or sour cream.
Salt and pepper the contents of the pan, warm up so that a homogeneous sauce is obtained.

If the sauce was intended for pasta, then they (already boiled) can be added directly to the sauce in the pan and warm again. Before serving, sprinkle with grated cheese, which will enhance the creamy taste and aroma. The finished sauce can be poured into a saucer and served to meat dishes, to side dishes or snacks. It goes well with mushrooms, liver, even with fish. Bon appetit!