Difference between revisions of "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. | 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. | ||
| − | [[Category:Basic Cooking Skills]] | + | [[Category: Basic Cooking Skills]] |
== Steps == | == Steps == | ||
