I'm going to make this with a gruyere/emmenthaler combo - can I substitute flour for cornstarch?
It is not my recipe, but I have used flour in fondues before; just make sure it is thoroughly dissolved in the kirsch before you add it
I would suggest that if you're going to use starch that you dissolve it in the wine and let that cook a bit before adding other ingredients. The reason cornstarch is preferred is so that there is no after taste, which can happen with flour that is not cooked enough. Plus cornstarch can be added at a later time, without having to have the product at a high temperature. Finally if you were to use Wondra flour, you could get the same benefit as cornstarch, and it smooths out very nicely
Sure, but the viscosity won't be the same. It is a pity though that you are using emmentaler...
i have never used cornstarch myself. i have always used 5 cups grated cheese and 1/4 cup flour, tossed together and added to the wine a bit at a time. no problem w/ any uncooked flour taste.
Please enter a valid email address.
Well played. You deserve a cookie.
Looks like a burger, smells like burger, tastes like a burger...
Frozen! Oreo! Pie!
Simple Tools for Spunky Pasta
Julia Turshen's No-Freakout Fried Chicken
Ice Cream Class
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.