Can you use plain flour instead of cornflour to thicken up a savory dish?

While plain flour can be used as a thickening agent in savory dishes, it is generally not the best choice as it tends to produce a cloudy or opaque result. Cornflour, on the other hand, creates a smooth and glossy thickening without affecting the color or clarity of the dish.

Some of the key differences between using plain flour and cornflour as thickening agents are:

1. Consistency: Cornflour produces a thicker and more viscous consistency compared to plain flour, making it a better choice for dishes that require a smooth and creamy texture, such as sauces, gravies, and soups. Plain flour can result in a slightly gritty texture if not cooked properly.

2. Flavor: Cornflour has a neutral flavor, which makes it suitable for a wide range of savory dishes without altering their taste. Plain flour, on the other hand, has a slightly wheat-like flavor that may not complement certain dishes.

3. Cooking Time: Cornflour thickens quickly and requires only a short cooking time. It can be added directly to hot liquids without the need for pre-mixing with water or other ingredients. Plain flour, on the other hand, needs to be cooked for a longer time to remove the raw flour taste and avoid a gummy texture.

Therefore, while plain flour can be used as a thickening agent in savory dishes, cornflour is generally the preferred choice for achieving a smooth, glossy, and flavorful thickening without altering the dish's appearance or taste.