Thicken scouse with cornflower?

ive been told to use cornflower to thicken up my scouse as it is a bit watery how do i use the cornflower?

Thicken scouse with cornflower?
You need to add the cornstarch to water first, stir and then add it to your sauce.





Get about 1/8 cup water to about 1 level tablespoon cornstarch.





That should do the trick.





If you do not use the water, it is likely that little lumps will form in whatever it is you're making.
Reply:sprinkle it in ☺
Reply:Sprinkle a little over the top and mix it in. Then save some for me, it's ages since I had scouse. mmmmmm scouse
Reply:Put a little of the cornflour in a cup or basin add a little water to make it slightly runny and then add it to the gravy.





The first time I ever ate Scouse was in the Liverpool Catholic Cathedral cafe, it was totally fabulous. I had to ask the Chef for his recipe, which he kindly gave me and his gravy was not watery, but was very liquid and he didn't thicken it in any way.





I have since cooked this on many occasions and have tried thickening it but it just doesn't seem to work, let it be runny you can always crush down one or two of the potatoes into the liquid.





So thank you Liverpool for allowing a Londoner to constantly enjoy such a wonderful dish
Reply:Cornflour needs to be mixed with cold water first .How much cornflour you use will depend on how much scouse you are making.Try a tablespoon of cornflour and 2 tablespoons of water at a time. Add a little of the hot liquid to the cold mix stirring quickly and then add that mix to the rest stirring all the time and bring gently to the boil.Keep stirring otherwise it will go lumpy. If it isn't thick enough repeat until you are happy with it.
Reply:Don't bother with cornflour, just add bisto granules at the end and stir well. This will also allow you to thicken it as much or as little as you want
Reply:Mix in a small container the cornflour with a little water or cool liquid from the scouse , when well mixed add to the scouse heat to simmer and stir well for FIVE minutes ....If colour too light add a half teaspoon of gravy browning(which will appear darker after simmering) There are some granules sold for Instant thickening , Instant Thickening Granules (170g) about 75p
Reply:use instant mash much tastier
Reply:Hi. I would not use cornflour. Depending on how thin the liquid is, if it is really runny and has a translucent consistency, you will have to use alot. Cornflour will thicken it, however it takes ages to cook the taste of it out. If you add it at the end of cooking, it will give your scouse a nasty 'floury' texture that sticks in your mouth.


Two methods I would recommend are to either add gravy granules in a suitable flavour or to bring the mixture to a rolling boil at the end of cooking, leaving the lid off so steam escapes, and reduce the fluid amount this way.
Reply:Always mix it with a little water, or it will just go lumpy, stir it in little by little and keep stirring until it is smooth.. You could always use arrowroot, too, the difference is, with cornflower you get a slightly cloudy finish and with arrowroot it is very clear.. You can use arrowroot to make glazes for fruit flans and stuff like that..





PS just mix a little at a time, if it isn't thick enough just mix a little more.... remember, you can always add, but if it is too thick and you add more water, you will dilute the flavour..