Use Thickeners in Cooking

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Pies, gravies, puddings, stews and many more recipes require a specific consistency to successfully create the final dish. To thicken the consistency most recipes call for the addition of common types of powder to thicken the consistency without adding extra fat. Commonly known types of thickeners are starches; flour, tapioca, and cornstarch. These thickeners are carefully chosen because they do not greatly alter the flavouring. Different substances are recommended for different types of food. Choose carefully according to the recipe. Stir well to produce a thick, creamy or shiny filling. Read on to learn more about how to use thickeners while cooking or baking.

Steps

Thickening with Flour

  1. Use flour with any substance that also combines a fat. This is why flour is often used to make gravy or a roux. The following are common ways to use flour to thicken recipes.
    • Make a roux by melting 1 oz. (30 ml) of butter in a saucepan placed over medium heat. Add 1 oz. (28 g) of flour and stir continuously until the mixture is brown. The longer a roux is browned, the richer the flavor becomes. Take the pan off the stove and whisk in the half pint of animal stock. Whisk vigorously; place it back on the heat to boil. It should boil for at least 2 minutes.
    • Make a "beurre manie," a common French cooking thickener. Learn how to here:make beurre manie.
    • Mix equal parts flour with cold water. You can purchase canisters that allow you to easily shake these 2 substances together. Make sure there aren't any lumps before you add this to the gravy. Lumps can be removed by whisking until they are gone. Proceed to whisking the thickener into the gravy.
    • Both flour and cornstarch start to thicken between 144 and 162° F (62 to 72° C). They usually complete their thickening just after boiling at 205° F (96° C). Sauces that are thickened with flour may not remain stably thick. They can lose thickness if frozen, thawed or overcooked.

Thickening with Cornstarch

  1. Use cornstarch when thickening any filling or sauce that does not have an acidic substance in it. For example, any recipe that includes vinegar or lemon juice would not respond well to a cornstarch thickener. It is especially useful in recipes with milk and eggs, such as custard.
    • Add 1/4 tbsp. (2.4 g) of cornstarch to 1 cup (237 ml) of liquid to use cornstarch as a thickener. Mix it well with cold liquid before adding it into a hot recipe. Add the cornstarch mixture slowly as you bring the mixture to a simmer. Whisk constantly during this process.
    • Cornstarch does not stand up very well to freezing or overcooking.

Thickening with Arrowroot

  1. Use arrowroot flour or starch when thickening on low heat or with an acid. Arrowroot is a tuber that grows in warm climates, which is reduced to a pulp to create a starch. It is especially useful for fruit pies, but does not work well with dairy products.
    • Add an even amount of arrowroot with cold water or broth and mix well before adding to the substance.

Thickening with Tapioca

  1. Use tapioca as a last minute thickener. The powder thickens quickly on low temperatures. Take care to use a small amount at a time.
    • If your dish will be frozen, use tapioca instead of cornstarch or flour. It will retain its thick texture.
  2. Choose tapioca starch to thicken pies or stews. Tapioca pearls are generally used to create tapioca pudding, which retain small balls of starchy tapioca.
    • You can use instant tapioca to thicken pies if you grind it first in a food processor.

Thickening with Potato Starch

  1. Use potato starch to thicken gluten-free recipes. Although this is a great alternative to most gluten products, it cannot be boiled. Mix it with water ahead of time and add it after your mixture has boiled.
    • Water chestnut flour and sweet potato flour are similar gluten-free thickeners that are often used in Asian cooking. They are available at Asian markets and they are often used to dredge meats and vegetables before frying.

Thickening with Other Products

  1. Choose unsweetened chocolate over semi-sweet chocolate to make a thick chocolate sauce or ganache. Add sweetener later and you will have a rich sauce.
  2. Use cream to thicken and fatten a sauce. If you prefer to leave some of the fat out of a cream-based recipe, you can use evaporated milk with a cornstarch thickener. Yogurt is also used in certain soups and sauces to create a creamy base, near the end of cooking process.
  3. Temper egg yolks to use them as a thickener. This is a temperamental thickener because the substance can easily curdle and should not be heated over 190° F (88° C). Add hot liquid to the egg yolks slowly as you whip them, then whisk it into the hot liquid after the mixture is tempered.
  4. Use gelatin or pectin according to package directions. These are found in the supermarket and they are used to form thick, gelatinous deserts or jams.

Tips

  • You may choose to replace cornstarch with ClearJel, which is a modified cornstarch. It works well with high temperatures and acids.
  • Never add a thickener all at once. It can easily ruin the liquid that it needs to improve. Add slowly and taste often as the thickener is dissolved, until you reach the proper consistency.
  • Arrowroot tends to help create a clear liquid. Cornstarch and flour create a cloudy liquid.
  • Cornstarch is called corn flour in the United Kingdom and Europe. However, corn flour in the United States is another word for cornmeal, a thicker substance.

Things You'll Need

  • Flour
  • Arrowroot starch
  • Tapioca
  • Cornstarch
  • Whisk
  • Cold water
  • Food grinder
  • Gelatin
  • Pectin
  • Potato starch
  • Unsweetened chocolate
  • Egg yolks

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