46
You seem to have the wrong expectations. No, it will never be as thickening as a cornstarch slurry. If that's the level of thickening you expect, you are really better off using the slurry.
Don't forget that pasta water thickening is a traditional technique from the time when people did not go to the supermarket to buy a pack of cornstarch. They cooked ...
20
There are lots of potential thickeners, but you often need to select the one that works best with your given need (temperature, if it has dairy, resulting mouthfeel, etc).
In your case, you're already using rice, so you may want to stick with a starch -- corn starch, potato starch, tapioca, etc. For these, you add a bit to cold liquid, mix it well, add it ...
17
Another thickener that is readily available is gelatin. This has the added advantage that its free of carbohydrate (if you are avoiding that).
16
Think of your pasta water as a tool for emulsification, rather than "thickening." Adding pasta water to your condiment pan has the benefit of helping the condiment form an emulsified sauce that adheres to your pasta. Add it a little at a time and swirl the pan vigorously. It also allows you to control how "wet" you want your final result to be without ...
15
Consider the use of gums, which are essentially thickening agents.
Xanthan gum, a bacterial byproduct, can be used to thicken sauces. Here is an example of using xanthan + [pectin] (a plant sugar gelling agent) to thicken a vegan demi-glace.
A traditional demi-glace has gelatin from the breakdown of collagen (from animal bones), which is how it achieves a ...
13
Tapioca Starch
- Add at the very end of cooking, it works quickly and has a pretty neutral flavour. You don't it to spend much/any time over heat. If you can't find it in your typical grocery store, you should be able to find in a typical Asian grocery store/aisle. I use this often when I have Celiac friends over.
Arrrowroot powder
- More stable than other ...
13
A reaction that prevents starch from the same plant thickening if you add it later instead of all at the same time seems very unlikely. And anyway, a roux could be made with non-wheat flour even though it's not traditional - what do they think would happen then? Or if you make a roux on another pan and add that. I can confirm that works.
There is a good ...
11
Fresh tomatoes are insanely watery, so you're starting at a pretty big disadvantage here. Trying to fix it with a thickening agent alone might not be the best plan.
That said, if you want a short answer: use tomato paste, whether homemade or storebought. It'll thicken and improve the flavor. Watery tomato sauce usually has watery flavor, not just watery ...
10
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 ...
10
As moscafj said, pasta water cannot be understood as a thickening agent at all. In fact, I understand it as a thinning agent: after your sauce has boiled down to more of a paste (great taste, but not very immersive to the pasta), you'll need some way to make it proper liquid again. What you do not want at that point is to make it runny, watery, hence adding ...
10
A very small amount of xanthan gum will work. It is commonly used in salad dressings. Be careful though, too much will result in an unpleasant texture that some describe as mucus-like. Maybe start with 1/4 tsp. Wisk in and increase from there as necessary, but in very small amounts. Xanthan takes a while to hydrate and thicken. Start with a small amount,...
10
The best way to decide whether to reduce a sauce or to add a thickening agent is to taste it. If the flavour is as strong as you want it to be, then reduce it no further and add something to thicken it.
If the flavour is too weak, keep reducing it.
Other points to consider/caveats:
reducing will increase salt concentration, so even if the flavour is too ...
9
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 ...
8
Corn starch only thickens when heated to 180 F, so it probably is not helping at all with your whipped cream.
I live in the US, so I cannot compare to whipped cream in the UK. Whipped cream for cake fillings is often beaten almost to the breaking point to make the foam as thick as possible. I assume you are whipping the cream sufficiently, and it still ...
8
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. Cook 3 minutes/ 90C/ ...
8
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 ...
8
If you are looking for the basic and common ingredient to thicken the soup then I would suggest to go with Corn flour.
All you need to do is mix corn flour in cold water. Add it into soup and stir it well. And you are done.
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
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, beef ...
7
The closest thing you are likely to find is a product called Wondra flour. Like idealmjöl, it is a pre-gelated wheat flour, but unlike idealmjöl it also includes some malted barley flour.
One post on this forum implies they may be interchangeable.
7
You can use cooked dry beans. I use baby Lima's, canned or freshly cooked. Do not rinse away the starch after you cook them. Cream them in a blender or food processor, place them in a skillet and add some of the drippings until it reaches the consistency you like then season, simmer and strain.
6
Cook the flour with some butter or oil before adding to the soup. You are making what is called a roux which is a traditional French method for thickening sauces and soups
Measure roughly two parts of general purpose flour and one part of fat (or equal parts by weight), and cook until bubbling and the raw flour taste has gone, or it is lightly brown
...
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 base ...
6
The thickening in Bearnaise, as in mayonnaise, is not so much in the ingredients as in the technique. These sauces get their thickness by being emulsified.
An emulsion is formed by rapidly mixing, whisking or blending two ingredients that shouldn't mix (oil and liquid). The emulsifier (egg yolk and often mustard in the case of mayo) stabilizes the emulsion (...
6
You can visualise it like this: starch is the way that plants store energy, you can see it like long chains of glucose molecules. If you have these long chains, they lock in water at high temps (gelatinisation), and so they bind sauces. If you burn them, what you do is break those chains into glucose (or maltose), and that glucose you caramelise..that is ...
6
Corn starch is a thickener, but not right out of the box. It needs to be heated to gelatinize, which also gets rid of the chalky taste.
If you tried to cook your random sauce now, you'd get a very thick mass that could easily be a prop in a bad sci-fi or horror movie, but not a dipping sauce. And the sheer amount of starch would "absorb and eliminate" most ...
6
Using roux - flavoured with curry powder and aromatics - is a well known, often used technique for japanese and chinese style curries. Your mileage may vary with beurre manie (known to be finicky), if results are not satisfactory try cooking the powder/aromatics in oil/butter and only then adding flour and whisking (classic roux technique).
Mind that indian ...
6
Try sugar.
Per Heinz' website, the ingredients in their ketchup are:
TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL FLAVORING
I notice that they do not include xanthan gum at all, but they do include sugar in the form of various corn syrups. Cooking plain sugar ...
6
You are on the right track. Reducing is when you let the cooking liquids gently evaporate until the resulting sauce is concentrated to your desired taste and consistency.
Thickening is when some type of starch such as flour, cornstarch, arrowroot, etc. is used to actually thicken the cooking liquids. This is how you would make a traditional gravy or thicken ...
5
The core of this issue is: what makes a sauce seem integrated, as opposed to a bunch of liquid with stuff sitting in it.
While I am not sure there is any way to give a single scientific answer to what is essentially a question of perception, the common theme I find in all well integrated sauces is the viscosity of the liquid part of the sauce.
When the ...
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