Hey /ck/, if I have a sauce recipe that calls for cornstarch

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Anonymous
2016-02-04 02:44:22 Post No. 7341474
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Anonymous 2016-02-04 02:44:22 Post No. 7341474 [Report]

Hey /ck/, if I have a sauce recipe that calls for cornstarch to be added at the end to help thicken it. Will I run into any problems if I premake a large batch or sauce omitting the cornstarch and just adding it in to just what I use over the course of a week or so?

What is a good rule of thumb for the shelf life of homemade bbq sauces?

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Anonymous 2016-02-04 02:46:18 Post No.7341482
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Anonymous 2016-02-04 02:46:18 Post No.7341482 [Report]

Do it as a slurry so it doesn't clump up in hot liquid.

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Anonymous 2016-02-04 02:47:15 Post No.7341487
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Anonymous 2016-02-04 02:47:15 Post No.7341487 [Report]

You just need to make a slurry and whisk it into however much sauce you're using at the time and let it boil for a minute.

Cornstarch doesn't even hold up as a thickener over time very well.

If you're not canning or freezing it, depending on the ingredients, a week or two.

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Anonymous 2016-02-04 02:48:18 Post No.7341491
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Anonymous 2016-02-04 02:48:18 Post No.7341491 [Report]

If you add cornstarch at the literal end you'll get a cornstarch flavor. Gotta cook it down a bit, but not too far or it'll thin out again.