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Summary

This video provides a detailed explanation of different types of flours used for thickening various dishes. The speaker clarifies the proper use of ingredients such as maizena (cornstarch), tapioca flour, rice flour, sticky rice flour, and wheat flour, emphasizing their unique properties and applications. The video highlights common mistakes, like using maizena for certain dishes where it can cause the texture to break down when cooled. With practical examples from Indonesian and Chinese cuisine, the speaker guides viewers on how to choose the right flour for different cooking needs, ensuring optimal results for sauces, cakes, and fried foods.

Takeaways

• 😀 Different types of flour are used for thickening in cooking, and each has specific applications.
• 😀 Maizena (cornstarch) should not be used indiscriminately as a thickener because it loses its consistency when cooled.
• 😀 Tapioca flour is preferred in Chinese dishes for thickening, as it holds its consistency even when cooled.
• 😀 Sate Padang and similar Indonesian dishes use rice flour or glutinous rice flour, not Maizena, to maintain the right texture.
• 😀 Wheat flour (terigu) is often used for thickening in Western cooking, especially in sauces like those for steaks.
• 😀 Rice flour, glutinous rice flour, and wheat flour are all strong thickeners that retain their thickness even when cold.
• 😀 Tapioca flour can be used to make foods crispy, such as deep-frying shrimp or meat, to achieve a crispier texture.
• 😀 Traditional Indonesian dishes like Ayam Goreng Suharti use tapioca flour to create a crispy coating, not cornstarch or rice flour.
• 😀 When using Maizena in cakes, it helps make the texture soft and tender, but too much can make the cake spoil faster.
• 😀 It is important to choose the right type of flour for your recipe, as each flour behaves differently depending on heat and storage conditions.

Q & A

What are the different types of flour mentioned in the script?

The script mentions several types of flour including rice flour, glutinous rice flour, cornstarch (Maizena), tapioca flour, and wheat flour.

Why is it important to use the right type of flour for thickening?

Using the correct type of flour is crucial because each type has different thickening properties, and using the wrong one can lead to undesirable results, such as a sauce becoming too thin or not maintaining its consistency.

What is the key difference between tapioca flour and Maizena (cornstarch)?

Tapioca flour is stronger than Maizena, making it more effective at thickening dishes. While both can thicken, tapioca flour creates a more stable consistency, especially when cooled, whereas Maizena tends to thin out once it cools.

Can Maizena be used in all types of cooking for thickening?

No, Maizena should not be used for all types of cooking. For example, in Chinese cooking and certain Indonesian dishes, tapioca flour or rice flour is preferred because Maizena tends to become watery once it cools.

Why is tapioca flour recommended for crispy fried foods?

Tapioca flour is ideal for creating crispy coatings on fried foods because it gives a light, crunchy texture when fried, unlike Maizena or wheat flour, which may not produce the same level of crispiness.

What flour is commonly used in Chinese food for thickening?

In Chinese cooking, tapioca flour is commonly used for thickening, rather than Maizena (cornstarch), because it maintains its thickness and texture better, especially in dishes that are served hot.

Why is rice flour often used in Indonesian cooking?

Rice flour is frequently used in Indonesian cooking for thickening sauces and soups because it creates a stable, thick consistency that holds up well, even when the dish cools down.

What happens if Maizena is used in Padang Satay (Sate Padang)?

If Maizena is used in Sate Padang, the sauce will become too thin. Maizena's properties cause the sauce to break down when cooled, which is why other flours, such as rice flour or glutinous rice flour, are preferred.

Can wheat flour be used to thicken sauces in European cooking?

Yes, in European cooking, wheat flour is commonly used to thicken sauces. It is favored over other flours like Maizena or tapioca flour because it gives a stable, smooth texture when cooked.

What effect does adding Maizena have on cake texture?

Maizena is often added to cake batter to make the cake texture soft and tender. However, using too much Maizena can cause the cake to spoil quickly, as it can reduce the cake’s shelf life.