A Graphical Thickener Guide to Find the Best One for Your Dish
Whether you’re making a gravy, a hearty stew, or whipping a pudding or custard for dessert, you’ll need a thickener, and this graphic guide from the folks at Cooks’ Country walks you through the most popular ones, when you want to use them and how.
Don’t be fooled into thinking that just because this gravy is a little runny, you just need to add a spoonful of flour to make it thicken. In fact, cornstarch may be the best solution, and a small amount makes a big difference. If you don’t want to heat the gravy to a ton, perhaps potato starch is better because it can thicken the liquid and doesn’t need to be brought to a boil first. Of course, don’t forget the butter, which adds richness, shine, and thickness to soups and sauces, not to mention desserts and baked goods.
Of course, the guide covers all of this, as well as a few others that you may be less familiar with, such as arrowroot, pectin, agar-agar and others, as well as their origins and some of their best uses. Click the link below to read them all.
Introducing Thickeners | Country of chefs