Label
All
0
Clear all filters

Alma Lach

Thickening Agents

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
Rules such as “2 tablespoons flour will thicken 1 cup of liquid” are but approximations. A great deal depends upon the thickness of the liquid being thickened. For instance, heavy cream will take less thickening than thin consommé. Adjust the thickness of sauces with beurre manié or roux after the sauce is cooked and before it is finished and ready to serve.

Arrowroot. Use to thicken fruit sauces and in fruit tarts. One table-spoon arrowroot has the thickening power of 3 tablespoons flour. Arrowroot is not used to any extent in meat sauces. If overcooked or reheated it has a tendency to break down and lose its thickening power; so the sauce goes thin. Therefore, I do not use or recommend it for meat sauces.

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

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title