I was surprised to read the answers to a recent question on thickening - two of the three, including the accepted answer, suggested using cornstarch instead of
I'm trying to thicken a heat-sensitive mixture. I would like to use cornstarch as a thickener, but from my understanding, cornstarch must be heated to near-boil
I read through some of the other answers about substituting milk for cream in caramel sauce and it seems that the sauce wont thicken because of the fat content
Yesterday, I had some cooked rice and poured in coconut milk. The can turned out to be bigger than expected so the contents got a bit too "loose". One way was
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
I often make stews with meat and veg such as beef and mushroom, cassoulet, etc. I normally eat one portion fresh and then portion and freeze the rest of my stew
This has some relation to my previous question. Though I have managed to successfully blend xanthan gum with my home-made tomato mixture, I am unable to achieve
What gives honey, maple syrup and corn syrup it's thick, viscous texture? I recently used corn syrup for a sauce recipe and really liked the texture it provide
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
I found a recipe for an orange flavored Bavarian cream with the following directions. Start with a crème anglaise by whisking egg yolks and sugar and t
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
How can I make hot chocolate drinks made from using instant hot chocolate sachets taste less watery? I work in an office with limited kitchen appliances, we on
The approach I always adopted to thicken a sauce is to reduce it so the water can evaporate, leaving a sauce that is more concentrated. Earlier, I watched a vid
If we make tomato ketchup of 100kg tomatoes. What would be the procedure to add the gum? What quantity of gum should be used? Currently we are using corn starc
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
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 t
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 e
I did some research, but can't find the answer to my problem: I need to thicken the cream that I am making for my layered cake. The cream is made of sour cream
for nutcheese recipes. Have tried guar and xanthan -slimy; tapioca -gooey Kappa -gelatin firm really looking for an edam waxy consistency: shall I try harde
When making a stew, I forgot to add flour before the liquid. To thicken the stew, I added some slurry (flour + cold water). However, it was not enough. I would