Use Thickeners in Cooking
Without the use of thickeners, we wouldn’t have sauces, gravies, creams, fillings or mousses to enjoy. Whether you need a slightly thickened sauce or a firmly set Bavarian cream, knowing what thickener to use is imperative. Because there are many ways to thicken foods, you can choose your favorite by texture and taste.
Instructions
1. Use cornstarch and flour to thicken plain sauces and gravies. Blend both of these ingredients first with cool water and then add to a hot liquid while stirring constantly. Bring the sauce to a boil to remove the flavor of the flour or cornstarch.
2. Add arrowroot to hot soups and sauces for a smooth silky texture but avoid over-stirring as it may become stringy. When cooled, a sauce thickened with arrowroot may show signs of gelling, but gentle reheating will return the product to a liquid.
3. Thicken sweet desserts with cassava, commonly known as tapioca. The benefit of cassava is its ability to keep from gelling upon sitting. Another plus is the fact that cassava does not contribute to retrogradation, the process of making a food go stale.
4. Look to the sea for a strong thickening agent that firms up jellies and vegetarian deserts. Agar-agar is widely used in cooking when the product needs to withstand warm temperatures without melting.
5. Select gelatin for a common thickener. It comes from cows and pigs, so it is not suggested for vegetarian use, but gelatin is an inexpensive thickener commonly used for fruit-flavored deserts. It is incompatible with fresh pineapple, however, and boiling reduces its gelling ability.
6. Stir eggs into custards to provide a rich delicious thickening effect. Use extensively in ice creams and cooked fillings, eggs need slight heating before consuming to ensure their safety. To accomplish this, stir a little of the hot liquid into the beaten eggs and then stir the egg mixture into the hot liquid.
Tags: sauces gravies, Thickeners Cooking