Difference between revisions of "Thicken Liquids"
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When the liquid component of a dish is a little too thin, a cook may decide to thicken it. Cooks have many different thickening methods from which to choose, and some work better for some dishes than they do for others. Flour, starches, and egg yolks are among the most common, versatile thickeners used. Alternatively, a cook may thicken a dish using the reduction method, which does not require the use of any thickener at all. | When the liquid component of a dish is a little too thin, a cook may decide to thicken it. Cooks have many different thickening methods from which to choose, and some work better for some dishes than they do for others. Flour, starches, and egg yolks are among the most common, versatile thickeners used. Alternatively, a cook may thicken a dish using the reduction method, which does not require the use of any thickener at all. | ||
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== Ingredients == | == Ingredients == | ||
=== Flour Thickener === | === Flour Thickener === | ||
