Why do sauces thicken as they cool?
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 different for each of those different things. For some of them it makes sense that the fat would become less viscus as it cools and maybe that is the same for the geletin. But that doesn't really make sense for the white sauce because I thought the thing that makes it thick for white sauce is the gluten. Does anyone know a general scientific reason?
Best Answer
As they cool, many proteins go from long, flexible and un-entangled to short, rigid, and entangled. For all of those, the basic thickening is due to protein structure. The proteins in question are
- puddings - albumin (egg) (Note: egg is complicated, and can be made to entangle at many temperatures, e.g. souffles, meringues)
- white sauces, gravy - gluten (flour)
- jello - gelatin (from a variety of sources, could be either animal or vegetable)
Similar protein processes also explain the various cooking levels of meat (rare, medium rare, medium, etc.), and the various ways of cooking eggs.
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Will my sauce thicken as it cools?
Reduce the liquid If you have plenty of extra time, reducing the liquid down is a great way to thicken things up. As the liquid evaporates, the other flavors will concentrate, too, which may or may not be a good thing.What causes a sauce to thicken?
A general ratio to work with is 2 tablespoons flour for every cup of liquid. Start by adding a little bit, then cook, stirring, for a few minutes to allow the sauce time to thicken and cook off the raw flour taste; if the results are minimal, add more.Does sauce thicken with or without heat?
How to do it: Simply cook your sauce over medium heat until the amount looks reduced and the texture is as thick as you want it. (You can test it by coating the back of a spoon.) You'll also want to be sure to season the sauce at the end, otherwise it can taste too salty if it reduces too much.What thickens cold sauce?
Guar or xanthan gum will work if used in the cold sauce. It is the easiest way. If you don't have them, yuo can use gelatine, but you'll have to dissolve it in warm liquid first and then add to the cold sauce, then wait to thicken. None of these will change the taste.What Do Chefs Use To Thicken Sauce 🤯
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Answer 2
Don't forget that starches also add to the thickening process, not just proteins. This is why pure corn starch thickens so well, or why you can thicken a chowder with potatoes. A better example chemically is there is less energy moving them around.
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