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Technique: Thickening edit

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Photo: Flickr user rimesparse

Created by: Anonymous

Edited by: Alisa

Tags: Food Preparation

Other Names: Thickened, Thicken

Translations: 增稠 (Chinese), سماكة (Arabic), Espessamento (Portuguese), Épaississement (French), Espesamiento (Spanish) All Translations

edit About Thickening

Thickening is the process of increasing the viscosity (thickness) of the liquid by reduction or by adding starch, roux, or eggs.

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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.

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