Thickening meaning

Thickening definitions

Thickening is a common culinary technique used to add richness and texture to sauces, soups, and other dishes. It involves increasing the viscosity of a liquid by adding ingredients that help create a thicker consistency.

Types of Thickeners

There are several different types of thickeners used in cooking, including flour, cornstarch, gelatin, and arrowroot powder. Each thickener has its own unique properties and is best suited for specific types of dishes.

Flour

Flour is a common thickener that is often used to make roux, a mixture of flour and fat that serves as the base for many sauces and gravies. It is best for dishes that require a subtle thickening agent.

Cornstarch

Cornstarch is a popular thickener that is often used in Asian cooking. It creates a clear, glossy texture and is ideal for thickening sauces and stir-fries.

Gelatin

Gelatin is a protein-based thickener that is commonly used in desserts like puddings and jellies. It sets liquids into a gel-like consistency when cooled.

Arrowroot Powder

Arrowroot powder is a gluten-free thickener made from the root of the arrowroot plant. It is often used in fruit-based desserts and sauces due to its neutral flavor and clear appearance.

Techniques for Thickening

There are several techniques for thickening sauces and soups, including reduction, roux, slurry, and beurre manié. Each technique varies in complexity but ultimately aims to achieve the desired consistency of the dish.

Reduction

In reduction, the liquid is simmered and reduced over heat to thicken and intensify flavors. It is a simple yet effective way to thicken sauces like gravies and reductions.

Roux

A roux is made by cooking equal parts flour and fat together to create a paste-like mixture. It is then whisked into a liquid to thicken sauces and soups.

Slurry

A slurry is a mixture of equal parts water or broth and cornstarch or flour. It is added to a hot liquid and simmered until thickened to the desired consistency.

Beurre Manié

Beurre manié is a mixture of equal parts softened butter and flour. It is kneaded together and then whisked into a hot liquid to thicken sauces at the end of cooking.

Overall, thickening is a fundamental technique in cooking that can elevate the texture and flavor of a dish. By understanding the different types of thickeners and techniques for achieving the desired consistency, cooks can create delicious and perfectly thickened dishes.

Thickening Examples

1. Adding cornstarch to the soup for thickening.
2. The plot of the movie was thickening with unexpected twists.
3. The air was thickening with anticipation as the concert began.
4. She used flour as a thickening agent for the gravy.
5. The relationship was thickening as they grew closer.
6. The fog was thickening, making it hard to see ahead.
7. The gossip was thickening about the new employee.
8. The mystery was thickening as more clues were discovered.
9. The tension in the room was thickening with every passing minute.
10. The paint was thickening as it dried on the canvas.

Most accessed