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Questions tagged [thickening]

116 questions
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How can I thicken tea?

I tried thickening mint tea with cornstarch. I was hoping for something with a more thick mouth-feel. I got the consistency I was looking for, but the cornstarch imparted a slightly mineral/dirty flavor. It certainly didn't ruin the tea, but it…
Chad
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How to thicken a Yoghurt based cold sauce?

I have a yoghurt-based sauce, e.g. yoghurt with garlic, pepper and salt, and I want to thicken it. Basically I don't want to change the taste, although minor changes are fine but I'd like to adjust its consistency. How can I achieve that? What…
pawelbrodzinski
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what thickener has the most waxy consistency?

for nutcheese recipes. Have tried guar and xanthan -slimy; tapioca -gooey Kappa -gelatin firm really looking for an edam waxy consistency: shall I try harder fats like cacao butter or is there a waxier thickener? cheers, Pat
Pat Sommer
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How to thicken a sour cream-based pastry cream?

I did some research, but can't find the answer to my problem: I need to thicken the cream that I am making for my layered cake. The cream is made of sour cream and sweetened condensed milk. The cream, the way it is - is runny. It is good (and also…
ChrisN
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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, often I find that when I defrost my stew portion…
ACarter
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Alternative to arrowroot

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 can't find any - what would you recommend as an…
Joel in Gö
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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, Julienne Cut 2 lbs. Chicken, Sliced 2…
ericg
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Can I use flour to make a carrot soup more thick?

I made a carrot soup without the use of a blender as described in previous question link. Which was to chop the carrots and onions really small. The problem is that the result is quite watery. In the recipe for goulash, I use flour to thicken the…
Vass
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Can you help me get my cream pie filling stiff enough?

Everytime I make a pie, I get a different result as far as the stiffness of the pie. I am trying to perfect coconut cream pie (and other cream pies). I have been researching Shirley O, Corriher and Harold McGee's work, and understand that the…
user5298
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Can agar be melted in oil?

This recipe for vegan parmesan apparently has no added liquid apart from melted coconut oil. Does the agar actually melt and bind in this case? From https://greenevi.com/vegan-parmesan-sliceable-grateable/ 3/4 cup of cashews 3/4 cup of pine nuts 3…
Pat Sommer
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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 boiling hot or ice cold water and a microwave. I…
angelofdev
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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. Put the mixture back on the heat and -- here…
David P
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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 ketchup, or any commercial sauce for that matter. My…
user60513
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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 would like to avoid heating the whole mixture to…
Josh
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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 "regular". roux - lots of fat and carbs flour +…
SF.
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