Thickeners
thickeners = thickening agents = liaisons Notes: Thickeners add substance and body to sauces, stews, soups, puddings, pie fillings, and other dishes.
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Thickeners
How to Make Roux
Thickening with Cornstarch or Flour
Pots & Pans ...
A thickener used in molded (Jello® type) desserts and dishes that has no flavor, odor or color. It is pure protein from veal and beef bones and by-products.
Gelatin, gelatine: ...
A sauce thickener of softened butter combined with an equal amount of flour. Small pieces can be stirred into broth to thicken.
biltong ...
File: A thickener made from ground, dried sassafras leaves; used primarily in gumbos.
Fillet/Filet: A boneless cut of meat, fish, or poultry.
Cocoa can act as a thickener, and is a great addition to sauces and glazes. A small amount of cocoa can go a long way in savory dishes made with chocolate: try making beans with chocolate and chipotle chilies for a Southwestern feel.
1 potato, or other thickener if needed, peeled and cut into chunks
500g/18oz vegetables, prepared as appropriate and roughly chopped
For the liquid ...
Beurre Manie - thickener made by combining 2 tablespoons butter with 2 tablespoons all-purpose flour. Form into small balls. A thick, buttery paste will result.
Thickeners for Puddings, Pies and Sauces
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Marsala Sauce/Veal Marsala
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Corn for a Party ...
thickeners in certain processed foods such as ice cream, candy, and commercial sauces.
gumbo A thick Creole soup or dish thickened with okra or file powder; the word gumbo is derived from an African word for okra.
Used as a thickener. Chupatti. A dry 6 inch disc of unleavened bread. Normally griddle cooked ,it should be served piping hot. Spelling varies eg Chuppati, Chapati etc. Chutneys. The common ones are onion, mango and tandoori.
Arrowroot From a dried rootstalk, this white, powdery thickener is preferable to cornstarch because it provides a clear finish. Artichoke The globe artichoke is cultivated mainly in California's midcoastal region.
panade: starch-based thickener used with forcemeats, or a soup thickened with a panade
panisse: fried chick-pea flour beigne
papillote: paper decoration for ends of ribs on a roast (e.g., en papillote, cooked in a parchment package) ...
Used as a thickener for sauces, or as a binding agent for stuffing. There are five basic types of panade: 1) White bread crumbs soaked in milk, lightly seasoned with salt and white pepper, then gently heated until the liquid evaporates, ...
Sago can be made into steamed puddings such as sago plum pudding, or ground into a powder and used as a thickener for other dishes or as a dense glutinous flour.
..... Click the link for more information. , based on the center of various palm trees.
Okra is commonly used as a thickener for soups and stews. It is an important ingredient in making gumbo but is also used in other dishes such as soups, stews, vegetable and meat dishes, or salads where it may be boiled, steamed, braised, sautéed, ...
It is ground into a fine powder and is used in cooking as a thickener in much the same way as cornstarch or flour is used.
It is most commonly used as a stabilizer, emulsifier and thickener. Xanthan Gum is made from a tiny microorganism call Xanthomonas Carmpestris and is a natural carbohydrate.
Tofu is made from soybean milk mixed with a thickener and pressed to form a block. Not only is tofu an excellent vegetable protein, but recent discoveries have found estrogen-like compounds that lower risk in breast and prostrate cancers.
It is a rich, thick custard made from a mixture of milk, eggs, sugar, flour and cornstarch (a thickener) cooked on the stove. Vanilla beans, liqueurs, chocolate, coffee and fruit purées are some complementary flavorings added to pastry creams.
It is mostly used as a thickener in sweet or savoury sauces and soups. It gives a clear result, being suitable to be used in clear fruit soups and sauces.
Sometimes flour is used in a recipe just as a thickener. If it isn't the primary ingredient, it's probably a recipe that can be converted. Xanthan gum, plain gelatin and eggs are thickeners too, but without the carbs.
Also known a coco, taro and tannia, dasheen is a starchy tuber that is usually served boiled or cut up and used as a thickener in hearty soups. While considered by some to have a texture and flavor superior to that of a Jerusalem artichoke or potato.
agar: clear, colorless form of seaweed used as a thickener in recipes. Vegan substitute for gelatin.
agave nectar: a natural sweetener with a low glycemic index that is made from the wild agave plant; an excellent substitute for honey.
Kudzu or Kuzu - A Japanese thickener made from the root of the kudzu vine. It produces a light, transparent sauce, and is usually mixed with water before adding to a mixture.
A vegetarian alternative to gelatine, based on seaweed and used as a stabiliser or thickener in many food products. It is sold in many of the large supermarkets in powder form, as flakes and as bars.
Aïloli
Garlic flavoured sauce ...
(such as soups, stews and sauces) as a thickener. After the slurry is added, the mixture should be stirred and cooked for several minutes in order to thicken.
Cornstarch is used for many things in cooking, but it's most common use is as a binder and thickener in various dishes. Learn the best ways to cook and bake with cornstarch and view great recipes that use cornstarch. See more »
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Made from the starch of the sago palm, they can be used as a thickener in desserts.
Saguaro:
Tall cactus found in Arizona; its fruit is made into jams and jellies.
Xanthan Gum - A natural gum used in processed foods as a thickener or emulsifier More...
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A sauce made with a base of meat juices combined with liquid and thickener, such as flour. Gravy may also consist of simply meat juices.
Grease
To coat a pan or skillet witha thin layer of oil.
Potato starch or potato flour are a thickener, interchangeable with cornstarch.
Potato chips ...
Think again. Food manufacturers often use processed sea vegetables as thickeners or stabilizers in all types of common products, from instant pudding to toothpaste. (Agar agar is commonly used this way.) ...
Roux: A cooked mixture of flour and a fat used as a thickener in a sauce or soup.
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Sachet: A small pouch or bag used to contain herbs.
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Xanthan Gum - Produced from the fermentation of corn sugar. It is most commonly used as a stabilizer, emulsifier and thickener in foods such as yogurt, sour cream and salad dressings.
XXX; XXXX - Label symbols used for confectioners' sugar.
In its simplest form, this is just prepared from fish or meat broth, lemon juice, egg yolks, and a pinch of black pepper; possible elaborations include cornstarch or flour as an additional thickener, or addition of butter to make the sauce richer; ...
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A starchy white powder made from the underground stems of a tropical plant, generally used as a thickener; it is flavorless and becomes clear when cooked.
Arugula (ah-ROO-guh-lah) ...
Potato flour is gluten-free and made from dehydrated, finely-ground potatoes. Use it as a thickener for soups, sauces and gravies, or in savoury pancakes, waffles and bread. For more information about flour, see our article.
Preserved lemons ...
cornstarch - A white, dense, powdery thickener that is finer than flour. It is extracted from the starch (endosperm) of the wheat of corn. It must be dissolved in a cold liquid before it is added to a hot mixture or it will lump.
Very finely ground powder made from the starch in the endosperm of corn; used as a thickener.
Deep-fry ...
Tomato puree
Tomatoes that have been briefly cooked and strained. Used as a thickener.
Arrowroot flour is made from the fleshy root stock of the tropical arrowroot plant. It's white, fine and powdery texture is very similar to cornstarch but it has no flavor at all. It is typically used as a thickener for puddings, ...
Mixed with water to form a paste, it is often added to stir-fries as a thickening agent - near the final stages, as overcooked cornstarch loses its power as a thickener. If necessary, cornstarch can be used as a substitute for tapioca starch.
Stews may be thickened by reduction, but are more often thickened with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of butter and flour. Other thickeners like ...
A white, powdery thickener finer than flour extracted from the starch endosperm of corn. To avoid lumping, it must be dissolved in a cold liquid before it is added to a hot mixture. Characterized by a glazy, opaque finish.
Coulis ...
Its major use is in commercially prepared foods as a thickener and for its moisture-retaining properties which keep foods moist and helps to maintain freshness.
 See also: Thicken, Cooking, Sauce, Flavor, Flour
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