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Questions tagged [thickening]

116 questions
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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?
Geremia
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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 would prefer not to add cornstarch to the…
Iqra Amanat
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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 drink products which mention a 'gelling agent' of…
Samwyzz
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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 mustard 2 tablespoons Worcestershire sauce 2…
paparazzo
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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 pan? Maybe even cook some garlic and ginger in oil,…
RealAnyOne
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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 you increase amount of roux?
user53043
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Potato starch as a pie thickener?

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 much.) If potato starch is not good for this, what…
Mikhail Edoshin
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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 before I added any type of cheese. I wonder - can…
Bar Akiva
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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, olive oil) it seems like the weight made the dough…
samyb8
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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? My teacher says that blended sauce does not mean…
mylifeisalie
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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. This season America's Test Kitchen tackled…
Jolenealaska
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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 (fruit and sugar). In other words, if I want to…
chefsambob
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How to thicken bleu cheese dressing?

I tried this bleu cheese dressing: http://www.laurainthekitchen.com/all/episode.php?episodenumber=422&screen=2&sortby=a. It turned out good (not sure if I'd call it great), but it was a bit thin -- especially when it sits out of the refrigerator for…
CookingNewbie
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How to thicken a white wine sauce to drizzle over prawns?

I'm thinking of making a white wine sauce which will consist of White wine chopped garlic squeeze of lemon (maybe) mixed herbs. What I have in mind is something that will pour with the consistency of a thick oil, but if I just add these…
DaveDev
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What temperature should milk be when adding to roux?

Possible Duplicate: Right way to defrost roux I've always heard that it's best to add roux to liquids that are at or near a boil, however I ran across this video recently where the chef says specifically "add cold milk to the roux. Cold milk, hot…
Mike Deck
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