The tag has no usage guidance.

learn more… | top users | synonyms

6
votes
4answers
19k 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? ...
10
votes
11answers
66k 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 ...
19
votes
13answers
61k 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 ...
10
votes
7answers
8k 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, ...
20
votes
3answers
22k 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?
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
1answer
16k 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 ...
4
votes
2answers
12k 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 ...
8
votes
6answers
18k 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 ...
4
votes
4answers
98 views

What is the best way to thicken the liquid in this recipe?

I've made this recipe: https://www.facebook.com/buzzfeedtasty/videos/1658203764432266/ 1 Red Pepper, Julienne Cut 1 Green Pepper, Julienne Cut 1 Yellow Pepper, Julienne Cut 1 Onions,...
3
votes
3answers
7k views

What to do when curdling occurs? [closed]

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
995 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
247 views

Carb Free Thickener

Can you suggest any Carb Free thickeners that don't affect the flavour of soups/casseroles?
1
vote
1answer
2k 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 says ...