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14

Have you tried straining the salsa? Put it in a coffee filter or in some cheesecloth in a sieve sitting over a bowl. Let drain until the salsa's the texture you want.


13

As they cool, many proteins go from long, flexible and un-entangled to short, rigid, and entangled. For all of those, the basic thickening is due to protein structure. The proteins in question are puddings - albumin (egg) (Note: egg is complicated, and can be made to entangle at many temperatures, e.g. souffles, meringues) white sauces, gravy - gluten ...


12

I don't see any starch on the list. Starch is generally how you thicken stocks and sauces. Corn starch is probably the most common and the easiest to find, and you should see results with no more than a tablespoon. Just be sure to add it while the soup isn't too hot and stir very thoroughly, otherwise you'll end up with lumps. A more reliable approach is ...


12

Compared to corn starch, arrowroot: Results in a clearer, shinier texture; Survives the freezing process much better; and Works better in acidic liquids (certain sauces, soups, etc.) Where it doesn't work so well is in many fruit pies and some other baked goods (because it tends to break down under high heat), and in dairy dishes (you'll end up with a ...


12

One thing you can do is dry off much of the water by slow-roasting the tomatoes in the oven first, similar to what I do in this risotto. I think you will get a more complex flavor than if you boil the heck out of them in a pot to reduce. I was also going to suggest pureeing them and then hanging them in a cheesecloth bag to drain the water, but you'll lose ...


11

When you open a can of coconut milk, it usually has separated, with the thick stuff at the top, and more watery business at the bottom. Don't shake or stir it! Start your curry with just the thick stuff, and then thin it as needed with the remainder. I would definitely not add a starch-based thickener. That isn't traditional in Thai curries and will ...


10

File would be style-appropriate. Fresh okra is only just now coming into season in the American south. I'm in Tennessee and most supermarkets carry fresh okra for most of the year (though it often looks quite sickly), and frozen year-round. If it's something you enjoy, you might look into growing your own, as it tastes excellent when it's fresh picked ...


9

There's a few types of salsa -- salsa fresca (aka pico de gallo, aka salsa cruda), which is "fresh salsa" and uncooked, and if made fresh, it shouldn't be too watery (unless you add to much liquid, eg, lime juice), but letting the vegetables sit after salting will start to draw out extra liquid and could become watery. For truly thick salsa, you have to ...


9

First, start your Thai coconut curry sauce in a separate pot (i.e. the coconut milk and later the seasonings; no meat , no vegetables, etc.). Make sure to shake the can of coconut milk before opening to ensure it is not separated. Add 1/2 the can to the pot. Bring to boil, reduce temperature and allow the mixture to reduce to almost a paste like texture. ...


9

You could try using arrowroot. This is a widely available alternative to cornstarch - it is used in cookery because it doesn't turn liquids cloudy like cornstarch does. In your case, it might work better as it also has a more neutral flavour. Substitute 2 tbsps of arrowroot for 1 tbsp cornstarch, and make a slurry with cool water as you would cornstarch. ...


9

While sugar makes a liquid thicker, it is not considered a thickening agent. Sugar is a crystal. When you add it to water, what you get is a simple solution. A solution of a solid in water is always thicker than water. This happens with all kinds of everyday substances. Whenever you add a thick liquid or a solid to a thin liquid, the result is a semi-thick ...


8

None of the answers so far mention collagen -- specifically, using a stock made from roasted and cracked poultry bones. You don't have to roast the bones, but you do need to crack them -- use a large, heavy knife or cleaver (not a chinese vegetable cleaver, you'll screw up the edge) to chop the bones up into about 2" to 3" pieces (5 to 7cm). Put them in ...


8

You'd have to use a whole lot of gelatin to ruin the taste. My guess is that when you experienced that in the past, you were using (perhaps unknowingly) flavoured gelatin or "dessert gelatin" instead of ordinary, pure, unflavoured gelatin crystals or sheets. Erik is correct in that gelatin does not do well with tropical fruits (including mangoes), nor ...


7

If you're making a sauce that isn't supposed to curdle, and it does, you throw it out and start over.


7

There are a number of different ways in which gelling agents are classified. Off the top of my head: Viscosity (firmness/thickness) of solution and gel forms Thermoreversible/irreversible (does it "melt"?) Hysteresis (water loss) Hydration, melting, and setting points Appearance (in particular transparency) Sensitivity to heat, cold, alcohol, and pH ...


7

SAJ14SAJ has mentioned starch, but I wouldn't add any additional -- I'd just finish the pasta in the sauce. Pull your pasta a minute or two early, let drain but do not rinse it, and add it to your sauce. The pasta will finish cooking in the sauce, absorbing some of the liquid. It will also release some of its starch into the liquid, helping to bind it. ...


7

If the restaurant or bar is using a margarita mix, they frequently contain additional syrups and stabilizing gums or starches which add body to the drinks. It could also be that the high powered blenders frequently used in bars will be better at creating a smoother and thicker texture, or a more 'emulsified' slush. If you want to try making it thicker at ...


6

In the accepted answer to this question, it says that you can try wringing the pumpkin purée out in cheese cloth; or in a comment, that you can let it drain in a colander.


6

You can add cornstarch to any cold liquid, like orange juice or milk. When it's properly mixed, you can add it to the warm (hot) liquid you want to thicken.


6

To me, the definitive guide to all these gelling agents is "Texture", the free e-book at khymos.org (which I know about because of this site, by the way). It says that mango is an inhibitor to the working of gelatin, so gelatin won't help as much as you might hope. Having said that, some of the example recipes do use gelatin, so it might still help enough. ...


6

There's a great overview of the differences here, including a taste-test experiment at the end. Broadly: beurre manié started off as a "lazy" roux; some people claim that the cooking of the roux reduces any "floury" taste; the experiment did not find any discernible difference between the two options for either a bechamel sauce or a velouté.


6

Ok I'm going to give this a shot by helping you understand why the ingredients are in there. At it's core this seems to be a very aerated meringue with stabilizers to help avoid using dairy products and eggs. organic sweet potato, organic apple puree concentrate, organic sweet pea, organic white grape juice concentrate These ingredients are your ...


6

You could use any number of methods, including: Starch Thickeners (added as a slurry) One of the simplest and most straight forward: dissolve some starch (cornstarch is common in the US; alternates include potato starch, arrowroot, or tapioca) in some water, into a smooth slurry. Add the slurry to your simmering sauce base, stirring, and let it cook ...


6

Yes, this is possible but you need a high-speed blender like a Thermomix or Vitamix to do so. There's actually a recipe on the Thermomix website: http://www.ukthermomix.com/recshow.php?rec_id=29 Ingredients 250 gm unsalted butter 250 gm milk (full cream or semi-skimmed) Method Weigh butter in pieces and milk into the Thermomix bowl. ...


6

Several options, depending on the type of curry and the ingredients already present. Japanese Style Curries Using a commercial, packaged Japanese-style roux: Add another brick or two from the package. This type dissolves nicely generally with minimal clumping. Using a homemade, Japanese style roux: You can prepare additional roux by melting fat (butter, ...


5

Corn starch (aka cornflour) will usually work and is more readily available, but it won't work well for acidic sauces, where you'll want to use tapioca starch. (aka. cassava flour; if all you can find is tapioca in granule form, grind it up first). For a more thorough list of starch based thickeners and their alternatives, see Cook's Thesaurus: Thickeners


5

For gravy, i think it's better to start with the roux and add the hot liquid to it until you get the consistency that you want, instead of the other way around. To make the roux, after you make a roast, leave a couple of tablespoons of fat in the pan (or just melt some butter) and add an equal amount of flour and cook for a couple of minutes to get rid of ...


5

Looking at the recipe, I would suggest you change it in the following manner: Take ground beef and add to it 1/2 cup bread crumbs and the yolk of one egg and all spices. Break beef into balls equal to the number of cups and brown in a skillet until about half cooked. Place biscuit dough in cups and add a layer of bbq sauce. Place beef inside cups, top with ...



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