Thickening Agents: Plants

Appears in

Published 2014

About

Sauces can be thickened by plant particles, as is done, for example, in a purée. To purée fruits or vegetables breaks up cell walls into tiny fragments that become suspended in the sauce, impeding water flow. However, these agents are rather inefficient, and the sauce may separate. Furthermore they significantly affect the final texture and taste.

Nuts and finely crushed seeds act as thickeners due to their dryness—they absorb water from the sauce, reducing the amount of free liquid. Additionally, the swollen particles act as obstacles to water flow.

Become a Premium Member to access this page

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Thickening Agents

The licensor does not allow printing of this title