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A question about a recipe: Traditional Fondue Fribourgeois - Legendary and Original

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I'm going to make this with a gruyere/emmenthaler combo - can I substitute flour for cornstarch?

asked by alimarcus over 4 years ago
4 answers 1914 views
0dcfb05c 8a90 480f 8cf7 cbc33e9a6b5c  me
added over 4 years ago

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

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

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

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Sure, but the viscosity won't be the same. It is a pity though that you are using emmentaler...

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added over 4 years ago

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.