Label
All
0
Clear all filters

To Thicken or Not to Thicken

Appears in
top 1000Classic Home Desserts
Classic Home Desserts

By Richard Sax

Published 1994

  • About

Food writer John Thorne, author of the quarterly newsletter Simple Cooking, is adamant that fruit filling should never be thickened with flour:

Sometime in this century, professional food writers started slipping flour into their fillings, first in the berry ones, then in the apple ones, convincing us that there was something terribly vulgar about a runny pie. But flour makes it gummy and clouds the flavor.
I couldn’t agree more about the joys of “a runny pie,” with rivulets of juices that burst forth at the intruding touch of a fork, and I hate starchy, stodgy thickening.

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'

In this section

Part of

The licensor does not allow printing of this title