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8
votes
4answers
49k views

What is the proper way to use corn starch to thicken sauces?

How do you mix corn starch slurry and how do you use it? Do you add the corn starch to the water, or do you add water to the corn starch? Generally what proportions do you need, what is the ratio of ...
5
votes
4answers
2k views

Is there a product available that is pre-gelatinized starch and what product name is it sold with?

I am trying to make packets of instant pudding that do not need heating, in order to thicken the mix to form a cold dessert. Some sanity has to be found in my kitchen, as most foods are home cooked ...
7
votes
6answers
5k views

How can I make my pumpkin pie thicker?

My preferred recipe for pumpkin pie uses (approximately, to avoid going into recipe details) a pound of pumpkin, sugar (I use brown), an egg, a cup and a half (total) of evaporated milk and cream, ...
4
votes
7answers
6k views

What can I do to thicken the mixture in a meat “cup?”

I've got a pound of ground beef in the refrigerator that I need to use by tonight, and have been eating pasta and hamburgers in unusual abundance lately so my usual standbys of rag├╣ and patties are ...
8
votes
5answers
5k views

Gluten-free alternatives to beurre manie/roux for thickening sauce?

I'd like to thicken the sauce for my Thanksgiving turkey a bit, without making it inedible for my gluten-intolerant guests. From other questions on this site, I understand that corn starch would be an ...
6
votes
2answers
1k views

What are the Standard Terms Used to Describe Liquid Viscosity in Cooking?

When describing the thickness of a sauce or other liquid when cooking, what are the standard terms that should be used? I've heard things like "gravy-like" or talk of coating metal spoons, but I'd ...
2
votes
3answers
235 views

Carb Free Thickener

Can you suggest any Carb Free thickeners that don't affect the flavour of soups/casseroles?
19
votes
13answers
43k views

How do I make homemade Salsa thicker?

I have been playing with homemade salsa for a few weeks now and I can't seem to figure out how to get that thicker tomato texture that a lot of southern Mexican restaurants have. Right now I play ...
11
votes
6answers
49k views

How to thicken Thai curry

I made some Thai red curry a few days ago. It turned out pretty well. The only problem is that it was fairly runny. I thickened it up with a slurry which helped a bit. I doubt a roux would have any ...
20
votes
3answers
17k views

Why would I use Arrowroot instead of Cornstarch?

I've heard that arrowroot can be used just like cornstarch as a thickening agent. If I have both ingredients on hand, under what circumstances would I choose one over the other?
3
votes
2answers
5k views

What to do when curdling occurs?

Are there any methods available to "fix" a sauce that has curdled? Or, if I can't fix the curdling, is there any way to still use the sauce? What can I do with it?
3
votes
2answers
7k views

What's a good cornstarch/flour to broth ratio for a chicken-broth gravy?

I have found that chicken broth or stock does not thicken as easily as beef broth or stock will. I often find myself adding too much flour or cornstarch, hoping the chicken broth will thicken, but in ...
9
votes
8answers
40k views

How to make my chicken noodle soup thicker?

Online chicken noodle soup recipes contain mostly the same things - chicken, noodles, stock, vegetables - and for the most part taste the same. However, they taste completely different from the soup ...
4
votes
2answers
11k views

Alternative to arrowroot

I have a lovely recipe (for stir-fried tofu) that uses arrowroot as its thickener. This is easy to use, and adds a nice subtle flavour of its own to the dish. However, I am now living somewhere where ...