The tag has no wiki summary.

learn more… | top users | synonyms

1
vote
1answer
3k views

Why doesn't my Lemon Posset thicken? What am I most likely doing wrong?

I've have once succesfully made this Gordon Ramsay's Lemon Posset, but on the last two tries attempts I've not managed to thicken it. After it has bubbled and kept bubbling for approx. 3 mins, I pour ...
4
votes
1answer
137 views

What is bearnaise sauce thickened by?

As from the title, what is Bearnaise sauce thickened by? There are a few different ingredients in bearnaise sauce that helps in thickening such as egg yolks, but how is it thickened and what other ...
5
votes
4answers
1k 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 ...
2
votes
1answer
54 views

What can be used to thicken chili other than masa harina?

We like to make our own chili and it seems like masa harina is pretty traditionally used as a thickening agent. However, I don't particularly like the flavor it adds and I always have to add more ...
10
votes
8answers
32k 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 ...
0
votes
1answer
451 views

What is a blended sauce?

There are three types of sauce, which is 1. roux, 2. blended, and 3. all-in-one. I get what the all-in-one and roux sauce are and what steps to take to achieve it, but what exactly is a blended sauce? ...
1
vote
4answers
3k views

What alternative gelling agents can I use for jam and marmalade?

Rather than using natural pectin from the fruit being used or added pectin I am looking for an alternative setting/gelling agent that will enable me to get more jam from my two principle ingredients ...
6
votes
2answers
135 views

Is sugar a thickening agent?

Is sugar a thickening agent? Palm sugar for instance? Let's say if sugar has a role in thickening liquid then how does it do it?
6
votes
4answers
9k views

Could I add butter to single cream to make whipped/double cream?

I want to make some whipped cream for millefeuille but I only have single. If I added butter to single cream and whipped it, would that add enough butterfat to it to make it suitable for whipping? ...
3
votes
2answers
3k 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?
1
vote
1answer
72 views

Butterscotch Pudding Clumps

Excellent butterscotch pudding has been a Holy Grail of mine for forever. I have an idea of exactly what I want, but I've never accomplished it. Either the flavor isn't rich enough, or it's clumpy. ...
3
votes
6answers
421 views

How do I thicken my Japanese curry after the fact?

I made a lamb based Japanese curry in a slow cooker and unlike my previous efforts (using many of the same ingredients, though in different proportions), it turned out runny and underwhelming. What ...
6
votes
6answers
22k views

How can I thicken whipping cream?

I used to live in Britain and I'm familiar with using Double Cream (48%+ fat) in all my recipes. However I moved to Canada a year ago and double cream doesn't seem to exist in North America. This has ...
3
votes
3answers
8k views

Can you help me get my cream pie filling stiff enough?

Everytime I make a pie, I get a different result as far as the stiffness of the pie. I am trying to perfect coconut cream pie (and other cream pies). I have been researching Shirley O, Corriher ...
6
votes
7answers
5k views

How to get a thicker soup from watery tomatoes?

I want to make a tomato soup, but my girlfriend tells me that, from the tomato we have, the soup will be too watery. Now I've read that one could use tomato paste/puree as a thickener, and still keep ...
2
votes
2answers
2k views

Lumps of flour in my sauce

During the thickening of my sauce I accidentally poured too much flour into my sauce. This resulted into lumps of flour. Is there a way to get rid of these lumps?
8
votes
6answers
35k 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 ...
2
votes
1answer
493 views

Which thickeners work well with dairy?

I know from experience that arrowroot doesn't work very well, so I'm curious to know which ones actually do. Thanks a lot for any help!
18
votes
12answers
30k 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 ...
3
votes
4answers
938 views

How to thicken a sour cream recipe?

Sour cream is not sold in stores where I live. I found a sour cream recipe. This asked me to put some cream in a bowl, add white vinegar, then let it sit in the refrigerator for one hour. I used some ...
6
votes
1answer
2k views

How do different types of thickener actually thicken?

What I'm asking is not chemically how they do it, but rather how do each practically thicken. For example: Thickening with wheat flour is thickened when at boiling point - cooking further does not ...
6
votes
1answer
352 views

How can I thicken margaritas?

I've been making margaritas and I've found that, unlike fancy bar/restaraunt bought margaritas, my margaritas come out more like a liquid drink with shaved ice sitting in it than a mixture. I have a ...
7
votes
6answers
4k 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, ...
1
vote
1answer
194 views

How do you thicken a cold filling?

What product can I use to thick a filling that is sweet and does not get heated? The filling is made of butter and homemade marshmallow.
8
votes
5answers
1k views

What are some vegan thickeners for beverages?

I need a vegan thickener that dissolves well and doesn't have any flavor. I tried tapioca flour the other day and it didn't dissolve very well and left a powdery mouthfeel. Cornstach is not bad. ...
4
votes
4answers
10k views

How to thicken a Yoghurt based cold sauce?

I have a yoghurt-based sauce, e.g. yoghurt with garlic, pepper and salt, and I want to thicken it. Basically I don't want to change the taste, although minor changes are fine but I'd like to adjust ...
1
vote
2answers
595 views

How can I make this wine and bacon sauce into a thick liquid?

I followed this recipe for a red wine and bacon steak sauce. The sauce didn't thicken at all, the result was mostly boiled in red wine bacon, which wasn't bad, but wouldn't spread on my steak at all. ...
4
votes
1answer
5k views

How can I thicken my mushroom sauce?

Recently I have been making Crimini mushrooms like this: Purchase a small container from the store Quick rinse it at home in water to clean the dirt off In a small pot, I place a half stick of butter ...
5
votes
3answers
3k views

Are there alternatives to okra as a thickening agent?

I had a go at making a gumbo last week, and it went really well. The only problem was that the okra proved to be fairly difficult to source (after several supermarkets and groceries, we managed to ...
0
votes
2answers
635 views

How to thicken bleu cheese dressing?

I tried this bleu cheese dressing: http://www.laurainthekitchen.com/all/episode.php?episodenumber=422&screen=2&sortby=a. It turned out good (not sure if I'd call it great), but it was a bit ...
20
votes
3answers
13k 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?
6
votes
2answers
635 views

How can I create this coconut milk, fruit, and veggie snack at home?

My baby and I both enjoy Happy Creamies. I don't enjoy the price, however, and I do enjoy making food for my family. I'm trying to figure out what the basics of a similar homemade item would be. ...
6
votes
3answers
651 views

How to keep thick puréed sauces from separating into solids and liquids?

Today I was making a version of spaghetti alla puttanesca and while the result of the dish itself was delicious the sauce didn't seem like a sauce; it was rather disjointed or unconnected. It seems ...
3
votes
5answers
7k views

Replace cornflour in soup

I used to add cornflour in my chicken sweetcorn soup or chicken and noodle soup for a thicker consistency. But then I stopped using it completely after watching some show on TV that recommended not ...
3
votes
3answers
474 views

How can I thicken this cranberry-pepper jelly?

In my first attempt at making jelly, I seem to have veered off course. I'm following this recipe for Cranberry-Pepper Jelly: Ingredients 3 red bell peppers, finely chopped 2 Fresno or ...
1
vote
3answers
636 views

How to thicken a white wine sauce to drizzle over prawns?

I'm thinking of making a white wine sauce which will consist of White wine chopped garlic squeeze of lemon (maybe) mixed herbs. What I have in mind is something that will pour with the ...
2
votes
1answer
157 views

gooseberry “turnover” filling very thick

We got a lot of gooseberries from the garden, so I decided to make some gooseberry turnovers. I found a simple recipe online: puree the berries, add bread-crumbs, cornstarch and sugar. Mix it, and ...
3
votes
1answer
2k views

Why is my pastry cream (custard) grainy?

I made a simple pastry cream from a recipe that I've used once before uneventfully, and this time it turned out with a grainy texture. The procedure was basically to: whisk together 3 egg yolks and ...
1
vote
1answer
613 views

What temperature should milk be when adding to roux? [duplicate]

Possible Duplicate: Right way to defrost roux I've always heard that it's best to add roux to liquids that are at or near a boil, however I ran across this video recently where the chef ...
3
votes
2answers
1k views

How do I make my sorbet thicker?

I made lemon sorbet and have already churned it but the consistency is too runny. I churned it a minimal amount using a food processor (I've done it this way before). How do I make it thicker?
5
votes
1answer
3k views

Can I use tapioca pearls for thickening?

A friend of mine went shopping in an Asian market. I asked them to bring me tapioca starch. They brought me a package of small tapioca pearls. Is there any way to use the pearls as I would use the ...
1
vote
1answer
480 views

What should be the tooth of banana pudding pie?

Last night I made a vegan banana pudding pie for Pi Day, and despite the quality of the pie as a pie, I was left wondering if I had gotten the pudding texture right. I had anticipated something a bit ...
7
votes
4answers
32k 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 ...
2
votes
4answers
797 views

How can I thicken tea?

I tried thickening mint tea with cornstarch. I was hoping for something with a more thick mouth-feel. I got the consistency I was looking for, but the cornstarch imparted a slightly mineral/dirty ...
3
votes
3answers
830 views

Can I use flour to make a carrot soup more thick?

I made a carrot soup without the use of a blender as described in previous question link. Which was to chop the carrots and onions really small. The problem is that the result is quite watery. In ...
2
votes
2answers
787 views

What are the (most common) different ways to thicken sauces and gravies?

I know of a few ways to thicken sauces and the like: Egg (protein) Flour (protein / starch) Starch (cornstarch etc) Reduction (reducing watery component) Are these the only common ones, or what ...
6
votes
4answers
9k views

How can I make my Hot chocolate thicker?

I've been trying to make a thicker hot chocolate and I'm not sure what to add without taking away from the flavor of the chocolate. Usually what I do is boil the milk, and then I add chocolate baking ...
10
votes
2answers
2k views

Why do sauces thicken as they cool?

Why do sauces thicken as they cool? This happens for things like puddings, white sauces, jello, and gravy. I looked around a little and maybe the reason is different for each of those different ...
8
votes
4answers
4k 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 ...
2
votes
2answers
1k views

When to use a roux or a beurre manié

What difference does it make to use a roux or a beurre maniƩ ? Are there any rules about their usage, or are they both interchangeable?