Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [thickening]

116 questions
26
votes
24 answers

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 with these…
jsmith
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4 answers

I never succeed in thickening sauces with pasta water. What am I doing wrong?

Every cook praises how starchy pasta water is great for thickening sauces and helping the sauce cling to the noodles. But no matter how much pasta water I add, it never thickens the sauce.Yesterday I cooked one pound of pasta in a liter of water…
Bar Akiva
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3 answers

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?
David Krisch
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7 answers

How to thicken Thai curry

I made some Thai red curry a few days ago. It turned out pretty well. The only problem is that it was fairly runny. I thickened it up with a slurry which helped a bit. I doubt a roux would have any more thickening power. I'm sure there's got to be a…
Michael Mior
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7 answers

What is the proper way to use corn starch to thicken sauces?

How do you mix corn starch slurry and how do you use it? Do you add the corn starch to the water, or do you add water to the corn starch? Generally what proportions do you need, what is the ratio of water to cornstarch? Do you need to use more…
milesmeow
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Is flouring meat necessary in stews (specifically ossobuco)?

I'm specifically wondering this in the context of ossobuco, but this probably goes for a range of stew recipes. Every ossobuco recipe I've come across tells you to dredge the meat in a (light) coating of flour before browning and subsequently…
Ruben van Bergen
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12 answers

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 great to have some gravy to go along with it. Is…
Brh
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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 resulted in many of my recipes failing with the…
Essential
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9 answers

How to make my chicken noodle soup thicker?

Online chicken noodle soup recipes contain mostly the same things - chicken, noodles, stock, vegetables - and for the most part taste the same. However, they taste completely different from the soup in many restaurants (such as Old Country Buffet…
BlueRaja - Danny Pflughoeft
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Why do sauces thicken as they cool?

Why do sauces thicken as they cool? This happens for things like puddings, white sauces, jello, and gravy. I looked around a little and maybe the reason is different for each of those different things. For some of them it makes sense that the fat…
Beth Lang
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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, mace and cinnamon. There's quite a bit of liquid in…
Ward - Trying Codidact
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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 powder and shaved chocolate.
Wills
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How can I thicken egg yolks for a sauce?

I'm thinking about making a sauce for burgers. Requirements are the following: Tastes of concentrated egg yolk - for me perfection is the taste of yolk in a fried egg For seasoning salt and pepper only should do the job, but I'm keen on trying some…
emteka
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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 lacking the thickness that jarred supermarket…
amphibient
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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 Margarittaville mixer for proper shaved ice, but…
Ben Brocka
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