The thickening tag has no wiki summary.
7
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4answers
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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
3answers
3k 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 ...
6
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6answers
2k 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, ...
16
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9answers
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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 ...
20
votes
3answers
6k 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?
4
votes
2answers
2k 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 ...
3
votes
1answer
1k 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?
2
votes
1answer
223 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!
2
votes
3answers
194 views
Carb Free Thickener
Can you suggest any Carb Free thickeners that don't affect the flavour of soups/casseroles?
1
vote
1answer
209 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 ...
