Thickening with Cornstarch or Flour
Here are some guidelines when using flour and cornstarch for thickening sauces.
From BHG New Cook Book 12th Edition - Ringbound ...
Thickening
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Thickening:
A preparation of butter and flour, egg yolks or cream used to thicken and bind soups or sauces.
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Liver provides substantial thickening, while blood thickens only modestly. And it is finicky. You should add a small amount of your hot sauce to the blood, then incorporate that mixture into the sauce off the heat.
Thickening a roux to make béchamel sauce
Béchamel is a roux-based white sauce that's used in many dishes. Milk is added to the roux and the sauce is cooked until thick and glossy.
-Heat the milk in a saucepan until almost simmering. Keep warm.
Thickening - The culinary process used to give body to a liquid. The French word for thickening is "liason". There are several methods depending on the ingredients used.
Thickening is also achieved by reducing (boiled down until the liquid becomes less and thicker)to the desired consistency.
In general, a sauce should look appetising and pour or coat-according to its purpose-to give your meals that extra something.
To thickening a sauce or hot liquid by stirring in ingredients such as roux, flour, butter, cornstarch, egg yolks, vegetable puree or cream.
Bisque
A rich thick shellfish soup with cream.
To mix a thickening agent, such as flour, arrowroot, cornflour or custard powder to a thin paste with a small quantity of cold liquid.
Skim Soufflé
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Used for thickening sauces and not for flavoring. Should be used at the very end of cooking, since unlike other thikerners such as cornstarch, it will break down after about 10 minutes.
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To mix a thickening agent with liquid, eg cornflour, arrowroot.
Smoothie
A non-alcoholic cold drink made up of a mixture of the juices and pulp of fruit or vegetables blitzed into a smooth drink.
To mix a thickening agent with liquid, eg cornflour, arrowroot. Sirloin steak
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A juicy, flavorful cut of beef from the portion of the animal between the rump and the tenderloin. Skate ...
Used as a thickening agent in certain soups and sauces, bringing out a high sheen
Aspic
A clear jelly typically made of stock and gelatin; Used as a glaze or garnish or to make a mold of meat, fish, or vegetables.
A natural thickening agent
Xanthan Gum is a natural gum produced by fermenting sugar with a bacteria called Xanthomonas Campestris.
roux: A thickening agent of flour and fat/oil
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sabayon: Egg yolks and a liquid whipped over a bain marie until creamy ...
A tasteless thickening agent derived from collagen in the connective tissue and bones of animals.
Génoise
A light sponge cake developed in Genoa, Italy and adapted by the French.
cornstarch: A thickening agent (100 percent refined starch) sometimes used in place of flour.
crème brûlée: A rich custard covered with a crust of caramelized sugar.
Gelatine A thickening product made from boiled beef and sometime from bones. Not suitable for Jewish people.
Vladislav Jankovych » Pearl Restaurant London » Informations » Culinary Glossary » G food words » gelatinem ...
thickeners = thickening agents = liaisons Notes: Thickeners add substance and body to sauces, stews, soups, puddings, pie fillings, and other dishes.
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The process of thickening a sauce, soup or stew. This includes all rouxs, starch and water mixtures (slurries), beurre marni and egg yolks with or without cream.
Liaison - a thickening or binding agent for soups, sauces, stuffings and so on. Examples are flour, beurre manié (see above), cornstarch, eggs, arrowroot, etc.
Liaison - The thickening of a sauce, perhaps with cream or corn starch, at the end of cooking.
Luter - To seal a cooking dish with dough made from flour and water.
Macédoine - Mixture of finely diced fruits and vegetables.
A starch used as a thickening agent mainly in sweet dishes. It is available from supermarkets.
Asafoetida
A strongly-flavoured gum resin used extensively in Indian cooking. It is available from Middle Eastern, Indian and spice stores.
Arrowroot Used as a thickening agent in certain soups and sauces, bringing out a high sheen ...
cornstarch Very fine white flour milled from corn; used as a thickening
agent for sauces and sometimes for baking; used extensively in Chinese
cooking; sometimes called corn flour.
fecolaA starch such as corn starch used for thickening and baking. fegatoLiver. Usually calves liver is preferred. Fegato alla Veneziano is a famous dish made with liver.
Beurre Manie An equal quantity of flour and butter, rubbed together and used for thickening sauces
Bien Cuit Well cooked.
Biscotto The Italian word for 'biscuit'.
Cornstarch is most commonly used as a thickening agent for puddings, sauces, soups, etc. Coulis A thick puree of vegetables or fruit Couscous Pellets of wheat semolina that has been ground, moistened, and rolled in flour.
It is an equal mixture of soft butter and flour, used for thickening soups and sauces.
Beurre Noir
Butter cooked to a dark brown, and then enhanced with capers and a dash of vinegar.
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Cooks can cheat by adding a mixture of water and wheat flour to a dish which needs thickening since the heat of boiling water will release the starch from the flour, however this temperature is not high enough to eliminate the floury taste.
Unlike cornstarch, it will not develop a chalky taste if it is undercooked, however if it is overcooked, it will become thin and lose its thickening properties. Arrowroot has about 50% more thickening power than wheat flour.
Along with roux, okra is the normal thickening agent in gumbo.
The best okra, like almost all vegetables, is young and fresh right out of the garden. Okra is easy to grow, prolific, and beautiful.
Once the rice has absorbed the liquid and is thickening, the cook can add another half-cup or so of water and keep stirring. The risotto -- and the cook's arm! -- can rest for a minute or so at a time, but the stirring must be kept up.
File is a thickening agent that must be stirred in a dish after it is removed the heat to prevent a stringy or ropey texture from developing.
I knew the corn meal in this recipe only added bulk, thickening and flavor, so I thought about things that I could use instead for the bulk and texture and then grace it with just a smidge of the corn meal for flavor. Almond flour is our friend here.
Ground poppy seeds are a common thickening agent in the Moghul cooking style of Northern India (see onion and black cumin); a special crème-white variety was bred for light sauces.
It is used as a thickening agent much like cornstarch and is more easily digested than wheat flour. Its thickening power is about twice that of wheat flour. Arrowroot is tasteless and becomes clear when cooked.
The volume of the liquid is reduced as the water evaporates, thereby thickening the consistency and intensifying the flavor.
RICE
To push cooked food through a perforated kitchen tool called a ricer. The resulting food looks like rice.
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Tapioca puddings and custards are made with pearl tapioca, which serves as a thickening agent. Tapioca comes in several forms, including granules and flour, as well as the pellets that are called pearl tapioca.
Candlenuts are used in many Asian dishes as a thickening agent, most commonly being found in Malaysian recipes, especially for satay. Candlenuts are best ground up finely before adding to other ingredients.
Roux - The paste or thickening mixture of melted fat and flour, usually the basis of all cream sauces and gravies.
Sauté - To cook, pan-fry, or brown in a small amount of fat while turning frequently.
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Arrowroot: This root is dried and powdered into one of the most easily digested of all thickening starches. It is often used as a substitute for cornstarch. The majority of the worlds supply comes from St. Vincent in the Caribbean.
White, powdery thickening agent ground finer than flour. It is preferable to cornstarch because it provides a clear finish, rather than a cloudy paste.
A sweet dessert mixture made by thickening custard sauce with gelatin and then folding in whipped cream; the final product is poured into a mold and chilled until firm.
Beard
A clump of dark threads found on a mussel.
Cornstarch is a smooth powder made from the endosperm (center) of dried corn kernels, and it has about twice the thickening ability of flour. Unlike flour, cornstarch actually becomes clear when cooked.
A binding agent made up of egg yolks and cream, used for thickening soups and sauces. It should always be added off heat just before serving to prevent curdling. The basic ratio is 3 parts cream to 1 part yolk.
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It is used as a thickening agent but only becomes active when dissolved in hot water. Gelatin comes from two sources: collagen, which is a protein found in the connective tissue and bones of animals, and from certain algae (agar-agar).
Thicken: To increase the density of a liquid substance by adding a thickening agent, such as flour or corn starch, or by cooking it until some of the liquid evaporates.
Toss: To combine ingredients with a lifting motion, using two utensils.
Definition: Reduce means to simmer or boil a liquid until much of it evaporates, thickening the mixture to a sauce and concentrating its flavor. The most sophisticated sauces are pan reductions.
Pronunciation: ree DOOS
Examples: ...
Arrowroot - A starchy, tasteless powder used as a thickening agent. It should be mixed with cold liquid before it is added to hot mixtures. See: Ingredient Substitutions ...
Rice Flour: An alternative to wheat flour also used as a thickening agent.
Rice Vinegar: A vinegar made from rice wine.
Ricotta: An un-ripened soft and creamy Italian ewe's milk curd.
Gelatinization: A phase in the process of thickening a liquid with starch in which starch molecules swell to form a network that traps water molecules.
A flavourless starch extract of the maranta root, ideally used for thickening sauces, juices and syrups; when heated the starch turns to jelly and so thickens the liquid
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Some fruits will prevent gelatin from thickening
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A smooth mixture of two ingredients, usually flour and water, used as thickening.
Pasteurize
To partially sterilize a liquid at a temperature (140-180°) which destroys certain pathogenic organisms and arrests fermentation (as for pasteurized milk).
A natural thickening agent, the use of this waxy nut is to give body and richness to a curry or sauce. Crush or pound in a mortar & pestle, or grate finely. Use in cooking. Do not eat or use raw.
Traditional
Ethnic
Uses
Arrowroot is used as a thickening agent for sauces, fruit pie fillings and glazes, and puddings.
Eggs perform many functions - leavening, binding, thickening, coating or glazing, emulsifying, moisturizing or drying, and adding color, flavor, and nutrients to the finished product. Eggs also may be used to retard crystallization in some frostings.
In the French cuisine thick soup recipies are classified depending upon the type of thickening agent used:
purées - vegetable soups thickened with starch
bisques are made from puréed shellfish or vegetables thickened with cream ...
Roux is a mixture of equal parts fat and flour used for thickening sauces and soups.
Sachet
A sachet is a small cheesecloth sack of herbs and spices used to add flavor to stocks.
 See also: Thicken, Sauce, Cooking, Flour, Water
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