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Questions tagged [thickening]

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Do gums have any nutritional value?

Do gums (e.g., xanthan, guar, cellulose, glucomannan) have any nutritional value, or do they pass undigested like chewing gum does? Are there known allergies to any gums?
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1answer
170 views

How to thicken watery gravy?

I cooked a chicken dish with a watery gravy. The dish is already fully cooked and flavoured well, but the gravy is thinner than I would like. I know that gravy can be thickened with cornstarch, but I ...
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1answer
90 views

use of xanthan gum in tomato ketchup

If we make tomato ketchup of 100kg tomatoes. What would be the procedure to add the gum? What quantity of gum should be used? Currently we are using corn starch as a thickener but it does not give ...
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5answers
341 views

How to decide whether to reduce a sauce or thicken it?

The approach I always adopted to thicken a sauce is to reduce it so the water can evaporate, leaving a sauce that is more concentrated. Earlier, I watched a video where the host was talking about ...
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4answers
182 views

How to make Instant Hot Chocolate Taste Less Watery

How can I make hot chocolate drinks made from using instant hot chocolate sachets taste less watery? I work in an office with limited kitchen appliances, we only have access to a tap that dispenses ...
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3answers
130 views

Recommendation for thickening agent for use in basil seed drink, to prevent seeds from collecting at the bottom

I was wondering what might be a good choice for a flavorless and clear thickening/gelling agent for use in a home made basil seed drink. I am trying to imitate the commercially available basil seed ...
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1answer
356 views

How can a Bavarian cream that includes orange juice thicken with so much liquid?

I found a recipe for an orange flavored Bavarian cream with the following directions. Start with a crème anglaise by whisking egg yolks and sugar and then add boiling milk flavored with orange zest. ...
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4answers
4k views

How to thicken salad dressing

I try to maintain a low fat low sodium diet. I have a homemade salad dressing that I like and is light on oil: 1/2 cup balsamic vinegar juice from 1 lemon 1 tablespoon olive oil 1 tablespoon Dijon ...
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0answers
479 views

Thickeners with corn syrup consistency

What gives honey, maple syrup and corn syrup it's thick, viscous texture? I recently used corn syrup for a sauce recipe and really liked the texture it provided. However, I didn't like it's sweetness....
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3answers
1k views

How to get the texture of commercial ketchup?

This has some relation to my previous question. Though I have managed to successfully blend xanthan gum with my home-made tomato mixture, I am unable to achieve a texture close to Hienz, or Hunt's ...
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2answers
972 views

Stews coagulating after freezing

I often make stews with meat and veg such as beef and mushroom, cassoulet, etc. I normally eat one portion fresh and then portion and freeze the rest of my stew, to be eaten on a later date. However, ...
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1answer
76 views

Can I add seasoning to the beurre manie?

I want to thicken my curry but I also want it to have a lot of gravy/liquid - yet flavoured, not watered. I'm going to make some beurre manie. Can I add curry to the mixture and then add it to the ...
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5answers
4k views

Common ingredient to thicken the soup

Yesterday, I had some cooked rice and poured in coconut milk. The can turned out to be bigger than expected so the contents got a bit too "loose". One way was to cook some more rice, of course. ...
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1answer
769 views

can whole milk with corn starch be used to make caramel sauce?

I read through some of the other answers about substituting milk for cream in caramel sauce and it seems that the sauce wont thicken because of the fat content of whole milk being too low,....so I was ...
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1answer
727 views

Will a hot cornstarch slurry added to a cold mixture still have a thickening effect?

I'm trying to thicken a heat-sensitive mixture. I would like to use cornstarch as a thickener, but from my understanding, cornstarch must be heated to near-boiling (95 deg C) to gel in a mixture. I ...
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1answer
386 views

What is the binding power of starches vs flour?

I was surprised to read the answers to a recent question on thickening - two of the three, including the accepted answer, suggested using cornstarch instead of flour to save calories. I have always ...
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4answers
645 views

Alternative thickener for soups and stews

What thickener will add least calories to soups and stews, producing effects similar to "regular" thickeners? All the ones I know are either pretty high-calorie, or produce results that are quite off "...
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1answer
440 views

Thickening with flour

I've been making braises and I'm intrigued by the different methods for thickening the sauce with flour. I've come across five strategies: Coating browned meat with flour and cooking the flour before ...
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1answer
275 views

Making large amount of Gravy

When making larger amounts of gravy do you have to increase the amount of roux I usually use 4 TBSP of fat and 4 TBSP of flour but wondering if making larger amount of gravy like maybe 8 cups would ...
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2answers
19k views

Fixing too much corn starch

I put way too much corn starch into a "random sauce": I was just mixing random things together to dip my carrots in. It includes whey, honey, and other random things. It was too thin and I used at ...
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1answer
83 views

Thickening old mushroom soup

Made a great soup with wild mushrooms . to thicken before serving I tried 2 tablespoons of corn starch mixed in water stirred it in slowly and cooked while stirring for 5 minutes - no thickening! ...
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2answers
393 views

Why is my stock jelly-like when cold but watery when hot?

I made a chili with home-made stock that appeared to have plenty of gelatin in it as the chili wobbled like a jelly when defrosted but when I subsequently heated it the sauce was very watery. Is this ...
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0answers
47 views

Potato starch as a pie thickener? [duplicate]

Can I use potato starch as a thickener for pie filling? From what I see it's not supposed to boil, but I cannot avoid this with pies. (I've tried it with a fruit pie and it doesn't seem to thick it ...
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1answer
2k views

Effect of xanthan gum on agar agar gels?

I just recently got into using agar agar to prepare solidified gels, and I'm wondering what effect adding xanthan gum to the mixture before gelling it would have. I'm particularly interested in trying ...
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0answers
529 views

Ratio of liquid/glucomannan/xanthan gum for flan or Walden Farms dip

I'm hoping someone can offer suggestions for what a good ratio of glucomannan and xanthan gum per volume liquid to thicken a flavored liquid(water consistency w/o thickeners) into a result that has a ...
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12answers
74k views

Possible to thicken gravy without flour or cornstarch?

I'm on a diet where I can't eat a number of things that I would typically use to make gravy, specifically corn and flour. I'm planning on roasting a chicken tonight and I was thinking it would be ...
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2answers
168 views

Are there ways in which you can overdo your thickening?

In this recipe for mac and cheese that calls for a basic roux of 1/4 cup flour and 1/4 cup butter (60g from what I gathered it to be) I got a pretty thick sauce even after adding 3 cups of milk and ...
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3answers
5k views

Xanthan Gum v. Guar Gum v. Cellulose Gum v. Glucomannan

Of these four titular ingredients, can someone please help elucidate for me when one would want to use each one? So far the only one I've used personally is glucomannan(konjac root flour), and I have ...
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6answers
9k 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, ...
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1answer
6k views

Pudding isn't setting?

I made some coconut pudding using a recipe I had found, but I'm having some trouble getting it to set. I used this recipe once before and ended up boiling it for probably closer to 2 minutes instead ...
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3answers
29k views

How do I thicken tomato-based pasta sauce without adding starch?

I like to cook from scratch and I like to make my tomato-based pasta sauce (marinara) by cooking fresh tomatoes with herbs etc. However, the cooked tomatoes are always too runny for my taste and ...
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2answers
557 views

Why do light and dark roux have different effects when thickening sauces?

When you are using a roux, the darker it is, the less it acts as a thickening agent in a sauce and, vice versa, if the roux is quite light, it has more of a thickening effect. Why is this?
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2answers
4k views

What is the difference between a thickener and an emulsifier?

I ask this because I have used a minuscule amount of Xanthan Gum to slightly thicken a chilli sauce I have made. However upon looking at the ingredients of many popular chilli sauces they all tend to ...
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1answer
1k views

Thickening Eggs with Cornstarch

Recently I stumbled across a recipe that uses corn starch to thicken scrambled eggs and was wondering if there was any advice on tweaking the recipe to try and keep the calorie count down. 3 Large ...
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2answers
2k views

Thickening Alfredo sauce

My girlfriend and I are huge fettuccine alfredo fans, so we have been trying to recreate one of our favorite Italian dishes at home. The trouble we keep having is thickening the Alfredo sauce ...
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3answers
346 views

Substitution for idealmjöl

I recently moved to the US from Sweden, and one thing I sorely miss is idealmjöl. It is a very fine flour that is primarily used to thicken sauces. It has the property that you can just sprinkle it ...
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3answers
2k views

Best thickness for shaped pizza dough for good sliding from the peel/tray into the oven

I made pizza yesterday and encountered an issue. My dough was not very sticky, it was sliding well when adding flour to the surface. However, after I added toppings (tomato sauce, mozzarella, basil, ...
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2answers
3k views

Why does my homemade mustard thicken only some of the time?

For the first time in many years, there are enough red bell peppers in the harvest for me to make this recipe for roasted red pepper mustard, which I have made off and on for 20 years or so. It's ...
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1answer
2k 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 ...
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1answer
9k 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 ...
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1answer
3k 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? ...
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2answers
5k 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?
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1answer
332 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. ...
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7answers
16k 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 ...
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4answers
76k 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?
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3answers
6k 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 ...
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1answer
2k 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.
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2answers
2k 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. ...
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4answers
18k 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 (...
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4answers
32k 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? ...