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Questions tagged [thickening]

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118 questions
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3 votes
3 answers
2k views

I recently used flour to thicken a stew (recipe here: https://www.crowdedkitchen.com/vegan-mushroom-stew-over-mashed-potatoes/), but in an attempt to be healthy, I skipped mixing it with olive oil, ...
Melissa's user avatar
  • 671
0 votes
1 answer
350 views

I put 5 bags of flour in my freezer 5 years ago will it still have a flavor and effect as one that I just bought?
Penny's user avatar
  • 1
12 votes
3 answers
4k views

I'm specifically wondering this in the context of ossobuco, but this probably goes for a range of stew recipes. Every ossobuco recipe I've come across tells you to dredge the meat in a (light) coating ...
Ruben van Bergen's user avatar
  • 377
3 votes
5 answers
2k views

I'm trying to make soups (e.g. tomato soups, with some veggies, chillies, etc) and would like to make its cost lowest possible. One problem that I have to solve is choosing the right thickening agent ...
caveman's user avatar
  • 159
3 votes
3 answers
843 views

the idea is to add a thickening agent to a fruity liquid to emulsify it well with oil. Basically an emulsified smoothie. The goal is a fruity fatty thick dip or salsa with the texture of mayonnaise. ...
Sebastian's user avatar
  • 319
0 votes
0 answers
559 views

I decided to use agar agar for the first time, to make vegan kaki "golden latte" pots. Following the manufacturer's instructions, I mixed the agar agar powder into the liquid (at first only ...
rumtscho's user avatar
  • 143k
2 votes
1 answer
2k views

Many store-bought chip dips have a firm, thick texture that's hard to replicate at home. If I draw a Ruffles chip through a commercial French Onion Dip, I can still see the ridges in the dip the next ...
Omnivore's user avatar
  • 163
2 votes
1 answer
265 views

Do foamed eggs whites, folded into a batter including some liquid, contribute to the thickening of that liquid? A class of English 'puddings' are those derived from 'lemon surprise pudding'. In these ...
Dan Gravell's user avatar
  • 167
10 votes
2 answers
2k views

I'm thinking about making a sauce for burgers. Requirements are the following: Tastes of concentrated egg yolk - for me perfection is the taste of yolk in a fried egg For seasoning salt and pepper ...
emteka's user avatar
  • 151
1 vote
0 answers
5k views

I've tried using psyllium husks as a thickening agent, but the result usually ends up containing slimy lumps. Is there a special technique to produce uniform thickening? And ideally, how can it be ...
Ray Butterworth's user avatar
  • 1,165
4 votes
2 answers
2k views

This recipe for vegan parmesan apparently has no added liquid apart from melted coconut oil. Does the agar actually melt and bind in this case? From https://greenevi.com/vegan-parmesan-sliceable-...
Pat Sommer's user avatar
  • 5,492
1 vote
3 answers
215 views

I'm making a large batch of sauce. After trying tapioca flour, it's quite difficult to handle for such a large batch. Is there anything that can substitute? Is there such a thing as a fluid thickener?
Sibeh S's user avatar
  • 19
2 votes
1 answer
497 views

I recently discovered xanthan gum and bought a jar to try this amazing thickener for myself. When opening the jar I however noticed a slightly "corked" smell to the powder itself. I made a ...
Mats's user avatar
  • 21
1 vote
2 answers
328 views

I use natural almond milk without additives. This is fantastic in cold drinks. However, in hot drinks, such as hot cocoa, it feels flat. I have investigated corn starch, and have heard of xanthum gum ...
paulj's user avatar
  • 308
2 votes
1 answer
4k views

for all bakers out there, which pie thickener do you use? I have tried to use Modified starch which smell bad when making slurry then pour in hot gravy liquid and I have noticed it changes its taste a ...
user222452's user avatar
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