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? ...
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 ...
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 ...
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 ...
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, ...
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?
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 ...
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 ...
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 ...
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?
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!
Can you suggest any Carb Free thickeners that don't affect the flavour of soups/casseroles?
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 ...