What difference does it make to use a roux or a beurre manié ? Are there any rules about their usage, or are they both interchangeable?
Why do sauces thicken as they cool? This happens for things like puddings, white sauces, jello, and gravy. I looked around a little and maybe the reason is dif
I've been trying to make a thicker hot chocolate and I'm not sure what to add without taking away from the flavor of the chocolate. Usually what I do is boil th
I've have once succesfully made this Gordon Ramsay's Lemon Posset, but on the last two tries attempts I've not managed to thicken it. After it has bubbled and
I know of a few ways to thicken sauces and the like: Egg (protein) Flour (protein / starch) Starch (cornstarch etc) Reduction (reducing watery component) Are t
What I'm asking is not chemically how they do it, but rather how do each practically thicken. For example: Thickening with wheat flour is thickened when at bo
I made a carrot soup without the use of a blender as described in previous question link. Which was to chop the carrots and onions really small. The problem is
I tried thickening mint tea with cornstarch. I was hoping for something with a more thick mouth-feel. I got the consistency I was looking for, but the cornsta
Last night I made a vegan banana pudding pie for Pi Day, and despite the quality of the pie as a pie, I was left wondering if I had gotten the pudding texture r
A friend of mine went shopping in an Asian market. I asked them to bring me tapioca starch. They brought me a package of small tapioca pearls. Is there any wa
I know from experience that arrowroot doesn't work very well, so I'm curious to know which ones actually do. Thanks a lot for any help!
I need a vegan thickener that dissolves well and doesn't have any flavor. I tried tapioca flour the other day and it didn't dissolve very well and left a powder
I had a go at making a gumbo last week, and it went really well. The only problem was that the okra proved to be fairly difficult to source (after several super
I made lemon sorbet and have already churned it but the consistency is too runny. I churned it a minimal amount using a food processor (I've done it this way be
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, howe
We got a lot of gooseberries from the garden, so I decided to make some gooseberry turnovers. I found a simple recipe online: puree the berries, add bread-crumb
I made a simple pastry cream from a recipe that I've used once before uneventfully, and this time it turned out with a grainy texture. The procedure was basica
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 somethi
In my first attempt at making jelly, I seem to have veered off course. I'm following this recipe for Cranberry-Pepper Jelly: Ingredients 3 red bell pe
I used to live in Britain and I'm familiar with using Double Cream (48%+ fat) in all my recipes. However I moved to Canada a year ago and double cream doesn't s