480-How to Thicken Sauces and Soups
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Often times while cooking we run into consistency issues with regard to sauces, soups, and other items. The texture is such a key factor in the enjoyment of food so learning some methods to address consistency is a great skill to have.
Whether we use a roux, an egg yolk, butter, a slurry of arrowroot, potato starch, or more “sciencey” items like xanthan gum, affecting texture is the key to better cooking.
Here are a few items commonly used to thicken our foods:
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slurries-cornstarch, arrowroot, potato starch,
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roux-flour and fat like butter, oil or lard
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burre manie-a dough of butter and flour
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egg yolks
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cooked and pureed potatoes
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butter
Other methods that are common are reducing the liquid volume by simmering uncovered to rid the excess moisture fr oma food.
Recommended Links:
Resources for today’s show:
https://youtu.be/pxHyPSQAbZU. Make burre manie-kneaded butter
https://youtu.be/8eV83i2a-OI. Make a slurry