Tuesday, May 31, 2011

Bacon

I love bacon. It is great in the morning with eggs, forms the base flavor on my quiche and many other dishes. It is great with a real tomato - you know, one that has vine ripped flavor- add lettuce add some Mayo and you have a wonderful sandwich.  So how do you cook bacon?

I start with a cold non stick frying pan.  I lay out the bacon flat and the turn on the heat to low.  I find that it takes a little longer, and I do have to turn it more.  However, cooking it slow on low heat helps the water to evaporate and eliminated the splatter factor. It also helps to develop the flavor. I end up with nice crisp bacon.

If I am cooking a lot say for some quiche or a large crowd,   I use the oven.  Baking the bacon also takes some time and you do have to watch it or it will burn.  Do not overlap the bacon if you want it crisp.

So How do you cook bacon?  Do you nuke it, fry or bake it? Let me know if you have any tips you want to share.

Monday, May 30, 2011

BBQ SAUCE QUICKIE


For those who have purchased my cookbook, you may recognize part of this base sauce. It is the base for my version of Sloppy Joes.  I made some changes that kick up the flavor.

Base Sauce
½         cup water
¼         cup minced onion
1          tablespoon olive oil or butter
1 ½      cups catsup
½         cup brown sugar
2          tablespoons yellow mustard
2          tablespoons vinegar – I recommend balsamic
1          tsp Worcester sauce
2          tablespoons Jack Daniels Whiskey – optional but worth it! The alcohol will burn off
1          teaspoon liquid Smoke - optional

Put the onion and the water in a blender and puree.  Heat the olive oil in a sauce pan and then add the onion.  Cook until the onion is tender.
Whisk all the rest of ingredients until smooth and place in the sauce pan with the onions.  Cook over low heat 30 minutes to develop the flavors. This does not make a lot of sauce but it will keep in the refrigerator.
Try it and let me know what you think!

Sunday, May 29, 2011

Grilling

Memorial Day is usually the day most people start grilling.  Living in Nevada, I grill all year long. Here are some important things I have learned that may help you.

Grill temperature.  Resist the urge to have a screaming hot grill for anything other than searing. Whether you use a gas or charcoal grill you can regulate the temperature. I like steaks to start on a very hot surface and then move to a medium heat to finish.  Hamburgers cooked over high heat or high flame will char long before they can cook.  Since most people do not like a rare hamburger,or if you use one of my recipes that have cheese or other ingredients in them, cook over indirect heat the results will be much better.  They take a little longer but it is worth it.

Chicken - I use a large gas grill that has two levels.  I also always brine my chicken first. this makes sure that the meat is thawed if it was frozen and adds flavor.  Once I have the chicken marked on the the lower level, I will put it on the higher level. That allows it to finish cooking without burning.  Just before I take it off, I baste with whatever sauce I am using and let it cook for another 10 minutes or so.  Have your sauce hot when you baste.  It absorbs faster and does not cool the chicken down.

The other thing is to use a meat thermometer. Know what temperature your food should be at when it is taken off the grill.  Allow for hold over heat - meat will still cook for a few minutes after it is taken off the grill. There are even thermometers that you can leave it and they will notify remotely when the food is done.

Have a great Memorial Day - remember those who gave their lives for our freedom - and cook safe and well with lots of flavor!

Saturday, May 28, 2011

Changing Recipes

In a previous post I listed some resources for substitutions in recipes. I would add that any recipe can be adapted to your pallet or needs.  So how do you do that?  First we all have some spices that we like or dislike.  If you find a recipe that has a spice that you are not wild about then omit it. The hard part is finding the spice or flavor that you use to replace it.  Lemon usually works well with almost anything savory or sweet. Remember the zest has the most oil and therefore the most intense flavor. The juice will add more acid.  Here are some additions to try on old standard that will not change the results but just add a little background flavor.

Chocolate Chip cookies - try about 1/2 of teaspoon of good Cinnamon.  It is just enough to add a little something different.

Chocolate Frosting - add a little coffee. You can add espresso powder or even some left over coffee from the morning.

Cottage Fries - I add a small amount of cumin. This can be a very overpowering spice but a dash will add a great aromatic essence and a little heat.  I also use a dash of chili powder.

Taco Meat  if you use a mix, try adding a can of diced tomatoes instead of the water that  is called for on the envelope. It makes the mix moist and adds a depth of flavor.

So try something new. It's not world peace but you might just find something great.

Friday, May 27, 2011

Browning Meat

A reader asked me the other day why I am always talking about browned meat. "What is the big deal" She said.  Well then I knew it was time to let you all know what happens when you brown meat and why it makes a difference.  So here are the facts.

When you are ready to brown meat let's say a pot roast for example.  First make the sure the pan is hot and the meat is dry.  (Wet meat will only  steam -that is opposite of brown!) Salt and pepper the meat on the side going down, put your oil in the pan ,if it smokes that is okay just make sure the pan is hot.  Put your meat in and listed for the sizzle!  Now here is the tricky part - do not turn it over too soon.  When the meat has seared you will be able to turn it over very easily.  When you do you should see a golden brown  crust on your meat.  Of course you will have seasoned the other side before you put it down.  As the meat sears, the juices that come out start to caramelize and turn dark brown.  This forms the base of flavor for your gravy or sauces.  If you do not have that, then they will be lacking in flavor.  So remember my mantra  "Browned Food Tastes Better!" 

Also remember as you build your dish you are also building flavor. Do not over salt but if you leave the salt out completely and do not replace it with other flavors, your gravy or sauce will be bland. So always Brown your food. You will like the results.

Thursday, May 26, 2011

Good news!

The Cookbook has been approved for Apple, Sony and all EBook formats.  Look for it soon on a web source close to you.

Wednesday, May 25, 2011

Balsamic Vinegar

So what is Balsamic vinegar?  You may be surprised to find out that it is not vinegar in the usual sense.  It is really a reduction of cooked white Trebbian grape juice. It has been made since the middle ages.  One reference goes back to 1050. Today there are three types of Balsamic.  Wikipedia has a great article on Balsamic Vinegar. Check it out at http://en.wikipedia.org/wiki/Balsamic_vinegar

If you have not used Balsamic you are missing a great taste.  Experiment with it and see what it can do. the older the vinegar the better. It gets sweeter and thicker the longer it ages.  It adds a depth of flavor to any dish and a vinaigrette made with balsamic and a really good Olive oil is wonderful.

Try it!!

Tuesday, May 24, 2011

Cooking OOPS!

We all have them!! Every once in awhile we all have some cooking problems.  I have had many! I also learned over time how to fix most of them.  Here are some things I have learned.

Scorched food - if you forget to stir sauces or soups they will scorch. If you find that this has happened, and it is not too late to save the sauce, just pour the sauce into another pan or bowl.  Do NOT stir or scrap the pan.  Usually, the scorch will stay in the pan. Taste the food that you poured out. If it does not have a burnt taste use it otherwise the only cure is to start over. 

Undercooked chicken or turkey.  I once had a huge dinner planned with about 20 people for Thanksgiving.  I went to the stove to find that the oven had been turned off!  The bird was only half cooked. Dinner was in an hour.  What could I do?  I decided to carve the bird right then and put it in large roasting pan. I used a cooking thermometer to see what temp the bird was at.  All the meat was about 100 degrees.  As I carved the bird, I layered the meat so it was in one layer with white and dark separated. Then I added the drippings on top.  I turned on the over to 400, covered the pan with foil and popped it in back in. When I checked the meat, it was all done to the proper temperature and thanks to the drippings, it was moist. Dinner was on time.  (This was before I learned about brining a turkey.  I highly recommend that!)  So even if a meat is underdone and you are short on time there are way to make it work.

So what are your cooking Oops!??  Let me know and we can all learn about making it better.

Monday, May 23, 2011

Strawberry Time

It is strawberry time. If you love strawberries, then this is the time for you to enjoy them. I like to prepare several different dishes and freeze as many as I can. Here are some ideas that will help with strawberries.

Strawberry Shortcake - In a previous post I suggested using Angel Food Cake instead of the usual shortcake. I would also encourage you to try adding some Balsamic Vinegar to your berries while they macerate. Don't overdo it - a tablespoon or two is fine.  Whatever suits your taste. The Balsamic adds a another layer of flavor.

Frozen Jam - just use the regular recipe. I have tried using all kinds of sugar substitutes but none will give you the same results.  If you use less sugar than what is called for the jam will be runny.

Freezing whole berries or other fruit.  If you want to freeze whole berries or other fruit, wash them and prepare them as if you were going to eat them today - hull the strawberries for example.  Then place them on a cookie sheet  in a single layer and put in the freezer until they are frozen.  This will not take long.  Once they are frozen then place them in a freezer bag.  This will allow you to take out what you want and not have a mess of smashed berries that are frozen together.

Sunday, May 22, 2011

Butter

I receive several questions every week about butter and why do recipes call for unsalted butter.  First let's talk about why butter is salted.  Before the age of modern refrigeration, butter could get rancid if left at room temperature for a few days.  Someone found out that by adding salt, that extended the life of the butter.  Salt does act like a preservative.  So salt was added to commercial butter to extend the self life.  People got used to the idea and now we have added salt in our butter.

Recipes call for unsalted butter for several reason. 1. You can control the amount of salt better if the butter is unsalted 2. Many people feel the salt changes the flavor too much and can get overpowering.  This is true for things like clarified butter, or drawn butter for lobster etc.  3. Salt can also affect the texture. If you have ever tried European butter, you will see that the texture is much different than the commercial butter we use.

So if a recipes calls for unsalted butter; or you want to cut down on your sodium, use unsalted butter.  I will wager that you may not even notice the difference.

Saturday, May 21, 2011

Cooking Class

I will conducting a cooking class today at the Williams Sonoma at the District in Green Valley in Henderson, NV. This class is part of the Sous Chef Series in conjunction with Tasting Table and Williams Sonoma. You can sign up on line at WilliamsSonoma.com.  I will be making Chicken Paella a recipe by Chef MacGregor Mann.  Class is at 12 noon. drop by and say hello. You can get the recipe on line at the Willams Sonoma website. 

Paella uses Saffron as one of the spices.  Saffron is the dried stigmas of a specific crocus flower.  Each flower only has two to three of these and they must be handpicked.  That process makes saffron the most expensive spice by weight.  It imparts a golden yellow color and very specif flavor and aroma to any dish.

Friday, May 20, 2011

A Great Column

The cook book was mentioned in an entertainment column.  Here is the link

http://www.lvol.com/gossip/

Foil + Plastic

For foods to cook better in the oven I use plastic wrap and foil.  This method is very good for foods that react to foil like tomato or other acid based food. I also use this method to increase the amount of steam created to cook foods in the oven like lasagna. I use dry pasta lasagna and add a little more sauce. The pasta cooks in the oven and comes out great. By using the plastic wrap and then covering with the foil, the steam and moisture that would normally escape is trapped inside and cooks the pasta. This method can be adapted to decrease the cooking time on other foods too. Try it - I think you will like it!

It is important to note that you put the plastic on first and then cover that with foil.  If there is any plastic wrap exposed it will melt. Some of the plastic may melt on the outside of the cooking dish but it will peal off easily.

Thursday, May 19, 2011

Coffee Grinders and other tips

If you like coffee like I do, then you most likely grind your coffee fresh everyday. There are two kinds of grinders - blade or burr.  For me the only choice is the burr grinder.  The blade grinder makes a great spice grinder - which makes it unusable for coffee.  There are many reasons that I say the burr grinder is best. The tow main reasons are heat and adjusting the grind. 

On a blade grinder the only way to adjust the grind is to run it longer.  This also increases the heat the coffee beans are exposed to during the grinding process.  This does affect the flavor and can cause problems with the brewing.

The burr grinder can be adjusted so that the grind is coarse to fine. Since the beans only come in contact with the burr on the way through, they are not heated.  Better grinding = better coffee.

The other factor is the water.  If you truly want to taste what the coffee should taste like use filtered water. Softened water, hard water or mineral heavy water all affect how the coffee tastes.

Well I need another cup!!  See you tomorrow!

Wednesday, May 18, 2011

Oven Temperatures - Calibrating Your Oven

No oven is perfect! Some are better than others, but overall it is a good idea to check the oven temperature. Most ovens will have a way to adjust the temperature. First check your oven.  Use an oven thermometer and see what temperature it shows.  I usually take three readings and the take the average.  Place the oven thermometer on a baking sheet and place the baking sheet in the oven. This is easier than hanging it on a rack and makes it easier to read. I also move it around for each test. If possible take the reading through the window without opening the door.  If you cannot see the thermometer, use a flashlight.  You may not have a perfect oven but you will understand how it cooks.

Tuesday, May 17, 2011

Summer is here!! I think!

Summer usually means it is time to go outside and grill. Some tips to make that a little easier so you can enjoy the party too.
Skewers – Used to secure meat and veggies together on the grill are usually made of wood.  These need to be soaked in water for at least an hour before you put the meat on them and set them on the grill. Otherwise they will burn. There are metal skewers that work very well. However they do get hot so be carful. The newest type is one called FireWire and is a wire with removable end pieces. This has the advantage of being very flexible and can be positioned in a circle. 
Wire Baskets are a new craze too.  These vary from open wire mesh to a closed metal mesh with holes in them and come in several sizes and shapes.  The handles are usually removable. They allow you to use the grill for many foods that normally would not work well on just the grill grates.
Smokers – I could write a whole book on smokers and the various types and woods to use. Just remember in order to use wood chips they have to be wet.  Smoke can add a great flavor to any meat or vegetable.
Summer is here so get your grill ready.  I will have more tips later in the season and you can always ask a question in the comment section.

Monday, May 16, 2011

Bread

There are many kinds of bread that are easy to make at home. In my cookbook there is a great recipe for potato bread that uses left over mashed potatoes.  If you look on line there are also some very good recipes for artisan bread. No matter what recipe you use here are some tips to make the experience a little better and easier.

1.Always proof your yeast unless your recipe is for a bread maker.  In those you add the yeast and the flour to the machine dry.  To proof your yeast you need warm water and some sugar.  The water should not be over 100 degrees.  You add a teaspoon of sugar to help the yeast feed and bloom. If after 10 minutes there are no bubbles or no foam your yeast may be dead and you have to start over. Better then than later when you have door stop instead of a loaf of bread!

2.Have all ingredients at room temperature.

3. Use a stand mixer to knead the dough.  You can still turn it out on a floured board and hand knead, but the mixer will develop more gluten and you will have a finer crumb to your bread.

4. I always do a double rise.  If your recipe does not call for that, then you use your judgement.

Home made bread is wonderful!  Try it.

Sunday, May 15, 2011

Chocolate Bloom

If you have ever unwrapped a chocolate bar or opened a bag of chocolate chips and seen a light or white discoloration on it , that is what is called "Bloom." There are two types of bloom - Fat and Sugar.  Neither of these are serious but they can affect how the chocolate may react in a recipe.  Bloom is a result of improper storage.  If the temperature is too hot, the fat will separate and bloom to the surface.  If the humid is too high, the sugar will bloom.  Technically the taste is about the same, but since a change has taken place at the molecular level, you may want to eat the chocolate rather than cook with it.  Chances are it may work just fine. However, it might affect texture or how the chocolate melts during baking. If you are making ganache, the final product may not have the sheen that is typical. 

So what is the worst case? Eat some chocolate and buy some fresh for your recipe. As Ina Garten would say. "How bad could that be?"

Saturday, May 14, 2011

Water

Water is one of those things that we really do not think about. However, how you use it is important. For example if you are poaching eggs, you want the water to be at a low simmer not a boil. Otherwise the egg will not cook evenly. (always but a little vinegar in the poaching water, it will help the egg to coagulate and hold together better,) When you are using a double boiler to melt chocolate, the water should not touch the bottom of the bowl and should not be boiling. 

The quality of the water and its relative hardness can also affect how food cooks. So know what kind of watter you have. If you live in area that has a high concentration of Iron mineral in the water, you may want to use purified water to cook some foods. In a previous post I discussed how hard water will affect beans and they cook.  Likewise soft water may also affect the outcome of some recipes - you may need to add more salt to pasta water for example.

So don't overlook the importance of one of the most basic ingredients - water.  It does make a difference in your cooking.

Friday, May 13, 2011

Friday's Tip

I see that Blogger fixed their problem and all of the posts are back up.  Here is the tip that I tried to post earlier.

NUTS!

Often people tell me that when the use nuts in cooking that they do not get the results they expected.  The flavor is just not there. Or it is off or even rancid.  All nuts have a high level of oils in them.  If you buy a lot of whole nuts or shelled pieces, they can go bad.  You should always store your nutmeats in the freezer. They will stay fresh for months.  Be sure and write the date purchased and what kind of nuts are in the container.  When you are ready to use them, bring them up to temperature by roasting in a dry pan over medium heat. Be careful not burn them. Let them cool and then dice them or whatever the recipe calls for.

Bolgger Issues

Blogspot is having issues - I am sorry that my tips may not be availabe until tonight.  Please check back

Wes

Thursday, May 12, 2011

Big Oil

No I am not talking about the debate in Washington DC! But sometimes when we use oil we use too much. I do use butter for things like eggs and add olive oil for other foods.  But even I can get carried away.  If you are trying to lose some weight or just want to cut down on the amount of oil try these suggestions.

1.Use a mister to spray the pan lightly. Or use a commercial pan spray. The key word is lightly.

2. Use a silicone brush instead of one with horse hair or fiber.  The silicone does not absorb the oil and lets you use less.

3. Use a paper towel with oil on it when you oil a baking pan instead of pouring the oil in then pouring some out.

I hope these help you!  Anyone have other ideas?  Let me know!!

Wednesday, May 11, 2011

Better Mashed Potatoes

In a previous post I mentioned that you should always wash your potatoes before you peel them. If you are making mashed potatoes here are some tips to make them better. 

1. Cut your potatoes in the same size pieces. That way they will cook at the same time.
2. Fill the pan with cold water and then stir the potatoes and pour out the water. Refill with fresh water.   This eliminates a lot of the surface starch and helps to prevent boil overs.
3. Use a potato ricer or food mill to mash the cooked potatoes - much smoother
4. Any liquid you add should be hot.
5. Finish with room temperature butter.

Sounds like a lot of work but it is really easy to do.

Tuesday, May 10, 2011

Non Stick Pans

We all know about non stick pans with special coatings that keep food from sticking to the pans. For those like me who remember the days before that we had to use different techniques to make that happen. We always heated the pan and then added the oil before any food went in.  (That still works by the way!)  If you have had your non stick pan for a long time, check the manufactures website to make sure that it has not been recalled. If the surface is flaking, or pitted I recommend that you stop using it.

The science behind the non stick surface has changed a lot over the years and there have been many changes.  There is some debate about safety and what chemicals can leach into your food. If you are concerned, use a good stainless steel pan. Just heat it over medium heat to the cooking temp desired and then add the oil. When this is done properly it will keep the food from sticking.  Also - high heat is not a good idea for any pan unless you are planning to sear the food. A stainless steel pan that is clean and free from any protein marks will work better than one that is not.  TIP - the bottom of the pan has to be as clean as the cooking surface.  Otherwise, those dark spots will create hot spots in the pan.

Monday, May 9, 2011

Meat Grades and What They Mean

We all see them.  We know they are there yet few understand them.  FDA CHOICE.   FDA SELECT Stamped on meat or printed on the package.  But what does all that mean? Here is a link to the FDA page that tells you what all that means. It is very good reading.

http://www.fsis.usda.gov/factsheets/inspection_&_grading/index.asp

Take a moment to read this. I think you will be surprised.  By the way if you buy meat from a private source, that must be inspected too.  Be sure to ask to see the FDA paperwork on the meat you buy from a private source.  I do and I make sure that I see the inspection stamp. 

Sunday, May 8, 2011

Mothers Day

If you have not already taken care of  a present for Mothers Day, here are some ideas.
1. Find a cooking class in your area.  Most cooks like the idea of exploring new options and finding new friends in a comfortable environment.
2. Sharpen her knives.  If you don't know how take them to a professional that will put a sharp edge on her knives or a buy a new knife.
3. Give her a "Gift Certificate" from you for a special dinner or other meal that you will cook. That way you will have time to get the best ingredients and plan something special that she will like.
4. Buy a new cookbook ( mine would be good - just saying ;o) )

I hope these help.  It is never too late to show your mom that you appreciate her!

Happy  Mothers Day

Saturday, May 7, 2011

Stuff this!!

Here is a great way to add flavor to roasted chicken. Cut a lemon in half and place one half with the cut side forward toward the neck in the cavity of the chicken after you have salted and peppered the cavity.  Take 5 -8 cloves of smashed garlic and place them around the cavity and then place the other half of the lemon with cut surface facing out in the cavity.  For best results truss the chicken - that heps the meat cook more evenly.  Rub the outside of the chicken with olive oil and then add your seasonings.  I use lemon pepper and kosher salt, or Davis Dust, this will help your chicken be moist and flavorful.

Friday, May 6, 2011

Can I borrow a cup of.....

If you have ever been in the middle of recipes and found that you were out of one of the ingredients you will be able to use today's post. I searched for several different sources and found this great link that lists a lot of ingredient substitutions.

http://www.ag.ndsu.edu/pubs/yf/foods/he198w.htm

Take a look.  I think you find the list very complete.  I would add one for cakes.  If you run out of eggs, you can substitute 1 tablespoon of mayonnaise for 1 egg. It will not affect the taste or texture of the cake.

Have a great day!

Thursday, May 5, 2011

Cinco D Mayo

For a quick and fun dip make some Queso Fundito.  Use the Tacos My Way recipe and add some Monterrey Jack and Cheddar Cheese.  Or you can also use cheese sauce recipe and add your favorite salsa.  Easy and very  good!

Wednesday, May 4, 2011

Room Temperature???

Many recipes call for something “at room temperature”. So what does that really mean and why does it make a difference?
The phrase room temperature means that food – usually eggs or butter – has been sitting out of the refrigerator long enough to affect how the food acts.  For example in a cheesecake I will set the cream cheese and eggs out before I go to bed to use in the morning. This allows them to reach about 65 degrees +/-. While the temperature is not exact the results are.  In a cheesecake the cream cheese has to be soft.  If you add cold eggs to soft cream cheese, the mixture may form lumps. If the cream cheese is cold it will not cream and you will have lumps of cheese,  not good!  Likewise a soufflé or meringue will rise higher if the egg whites are not cold.  It is basic chemistry the whites will allow more air to whip in if they are cold.  Eggs sitting at room temperature should be used that day.  So if you have some left over, make egg salad or hard boiled eggs. 
The other thing to remember is that many of our classic recipes were created when refrigeration was not common or much different than today.  Also the cooks then used fresh eggs and butter that most likely were not cooled. Don’t go overboard just be smart how you use the ingredients and you will have a better result.

Tuesday, May 3, 2011

Food Safty

In line with yesterdays post, I want to take a quick minute to go over some basic food safety guidelines. 1.Keep hot foods hot and cold foods cold.  This is important as we go into summer and we go outside to eat and prepare food.  If the food is to be served hot it must be held at least at 140 degrees or higher Between 40 degrees and 140 is the danger zone.  That is where bacteria can grow.
2. Cook your food to the right temperature.  If you are uncertain what that is, Google the food and add temp (Chicken cooking temperatures for example).  Undercooked food is a big problem.
3. When in doubt throw it out!  If you don't remember what that food is or when you put it in the fridge, toss it!
These are some quick tips  - more later

Monday, May 2, 2011

Dating Your Food

There is a lot of confusion about what the dates mean on foods. Here is what the FDA says on their website.
Types of Dates
  • A "Sell-By" date tells the store how long to display the product for sale. You should buy the product before the date expires.
  • A "Best if Used By (or Before)" date is recommended for best flavor or quality. It is not a purchase or safety date.
  • A "Use-By" date is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product.
 I would add that you need to add your own dates.  By this I mean once you open a bottle or container, the date on it may no longer apply. Mark the outside with the date opened. Usually once you open any container of packaged or prepared food, you start the clock ticking on the quality and safety of the product.  There are some exceptions such as pickles or frozen food that remains frozen such as ice cream or vegetable and other items that you only use some and the rest goes back to the freezer. Things like mayonnaise or salad dressings do have a limited use once opened.  When in doubt ask the manufacturer. For more information here is the link to FDA’s website
I will post more on food safety in the coming weeks.  Have a great day!

Sunday, May 1, 2011

Sauces and Gravies

Yesterday I wrote about Roux.  It was very basic but it did give you the idea of how to make it and how to use it.  Today I want to talk about slurries.
Slurry is a mixture of water and some type of flour used to thicken soups, gravies, or sauces. The typical slurry most people use is cornstarch and water.  This is a good way if your dish is already done and you need some last minute thickening.   However, once the liquid has come to a boil, that is the extent of thickening for slurry. If you need it thicker you have to add more which can change the taste of the dish.  For those who use regular flour and water, that too will work. However the temperature of the liquid is not hot enough to cook the flour and remove the raw flour taste.  So again it depends on what you are cooking.
In wok cooking you often use a slurry of cornstarch to thicken the sauce. It is always added at the last to make sure that it thickens and does not break.  Slurries can break down over time and leave you with a thinned out liquid.
Let me know your questions or comments. Thanks – have a great day!!