Whether you’re making a gravy, a hearty stew, or whipping up a pudding or custard for dessert, you’ll need a thickener. This graphic guide from the folks at Cooks’ Country walks you through the most popular ones, when you’ll want to use them, and how.
Picture: Paisley Scotland
Don’t be fooled into thinking that just because that gravy is a little thin, you should just toss in a spoonful of flour to get it to thicken up. Cornflour may be a better solution, and a little goes a long way. If you don’t want to heat your gravy a lot, maybe potato starch is a better option, because it can thicken liquids without needing to be brought to a simmer first. Of course, don’t forget the butter, which adds a richness, sheen, and thickness to soups and sauces, not to mention desserts and baked goods.
The guide covers all of these, as well as some others you may be less familiar with, like arrowroot, pectin, agar agar, and others, along with where they come from and some of their best applications. Hit the link below to read all of them.
Getting to Know: Thickeners [Cooks’ Country]