Questions tagged [thickening]
116 questions
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Flavourless Carb Free Thickeners
Can you suggest any Carb Free thickeners that don't affect the flavour of soups/casseroles?
Pram
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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 without destroying the flavor. We've tried tons of…
Ubunfu
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What to do when curdling occurs?
Are there any methods available to "fix" a sauce that has curdled?
Or, if I can't fix the curdling, is there any way to still use the sauce? What can I do with it?
dassouki
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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.
Marcia Wiggins
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How to thicken a sour cream recipe?
Sour cream is not sold in stores where I live. I found a sour cream recipe. This asked me to put some cream in a bowl, add white vinegar, then let it sit in the refrigerator for one hour. I used some cream called “UHT thickened cream” and added some…
Village
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Replace cornflour in soup
I used to add cornflour in my chicken sweetcorn soup or chicken and noodle soup for a thicker consistency. But then I stopped using it completely after watching some show on TV that recommended not using it (I didn't research this much, but all it…
Divi
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How can I thicken this cranberry-pepper jelly?
In my first attempt at making jelly, I seem to have veered off course.
I'm following this recipe for Cranberry-Pepper Jelly:
Ingredients
3 red bell peppers, finely chopped
2 Fresno or red jalapeño chiles, seeded and finely chopped
1 cup sugar
1…
hobodave
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Why is my pastry cream (custard) grainy?
I made a simple pastry cream from a recipe that I've used once before uneventfully, and this time it turned out with a grainy texture.
The procedure was basically to: whisk together 3 egg yolks and an egg together with sugar and cornstarch in one…
amcnabb
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How do I make my sorbet thicker?
I made lemon sorbet and have already churned it but the consistency is too runny. I churned it a minimal amount using a food processor (I've done it this way before). How do I make it thicker?
Adam
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Why doesn't my Lemon Posset thicken? What am I most likely doing wrong?
I've have once succesfully made this Gordon Ramsay's Lemon Posset, but on the last two tries attempts I've not managed to thicken it.
After it has bubbled and kept bubbling for approx. 3 mins, I pour in the lemon juice while stirring, but the…
Ilari Kajaste
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What kind of cooling garnish is like ice cream but doesn't melt?
In a related question, I asked about plating with bread for sampling chili. Here I need to find a cooling, as in take the heat off the capsaicin with fats, garnish.
For this question I would like to know how to garnish. I am making a bacon and…
mfg
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What are the cheapest options for a thickening agent for making soups?
I'm trying to make soups (e.g. tomato soups, with some veggies, chillies, etc) and would like to make its cost lowest possible.
One problem that I have to solve is choosing the right thickening agent in order to make the soup cheapest…
caveman
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Thickening agents that work as emulsifier
the idea is to add a thickening agent to a fruity liquid to emulsify it well with oil. Basically an emulsified smoothie. The goal is a fruity fatty thick dip or salsa with the texture of mayonnaise. Since you can't emulsify just water/fruit juice…
Sebastian
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What is the difference between using only yolks and whole eggs in a curd?
So, i've been searching for an explination of why some curds use only yolks and others the whole egg while making a curd (for example a Lemon Curd). How can i exchange them ? How does it thickens while using only Yolk if the protein is in the White…
Karl
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How to substitute flour with nutritional yeast
I am planning on making a pretty standard (read: whichever pops up first in Google) recipe for Broccoli Cheddar soup; i.e. brocolli, cheddar, chicken stock, and about 1/2 cup flour per 4 bowls of soup.
To try to reduce using that much bleached…
mfg
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