Other Names:Thickened, Thicken, 增稠 (Chinese), سماكة (Arabic), Espessamento (Portuguese), Épaississement (French), Espesamiento (Spa... All Translations
Edited by: Alisa
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Wikipedia
In cooking, thickening is the process of increasing the viscosity of a liquid either by reduction, or by the addition of a thickening agent, typically containing starch. Desserts are often thickened with sago, tapioca, gelatin or a gelatine substitute such as agar. Soups, sauces and stews are more often thickened with a starchy product like cornstarch, arrowroot or wheat flour, or a fat and flour mixture such as roux or beurre manié. More rarely, savoury dishes may be thickened with blood.
[edit] About Thickening
Thickening is the process of increasing the viscosity (thickness) of the liquid by reduction or by adding starch, roux, or eggs.
Recipes With Thickening
Bloomin' Sauce and Dip
Cream Cheese, Garlic, Salt, Sour Cream
Cream Cheese, Garlic, Salt, Sour Cream
Boysenberry Glaze
Boysenberry, Lemons, Port, Wine
Boysenberry, Lemons, Port, Wine
Heathly Potato Soup
Cauliflower, Cheese, Potatoes, Water
Cauliflower, Cheese, Potatoes, Water
Hot Rice Cereal
Cinnamon, Egg, Egg White, Raisin, Rice
Cinnamon, Egg, Egg White, Raisin, Rice
Blueberry Pie Filling
Blueberries, Cornstarch, Lemon Juice, Salt, Sugar
Blueberries, Cornstarch, Lemon Juice, Salt, Sugar
