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#1 (permalink) |
Crazy
Location: Bath, UK
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Thickening sauces
Good method of thickening sauces -
Fry some onions in a little oil or butter and when they're down sprinkly on a teaspoon of two of flour. Stir it all up until all the flour coats the onions, fry to cook the flour for a few minutes - if you turn the heat up they will brown nicely. When any liquid is added the flour is quickly and simply mixed into the liquid and acts as a thickening agent. If you add red wine and stock this method will give you a lovely onion gravy - add a bay leaf, juniper berries and a spoonful of dijon mustard; reduce to thicken and pour over browned sausages, pop in the oven for 45 minutes or until cooked. Mash some spuds and viola the best bangers and mash ever! (Maybe this is an English dish? Its sausages and mashed potatoes - hearty winter grub). David |
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#4 (permalink) |
Junkie
Moderator Emeritus
Location: Chicago
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Arrowroot is nice for thickening too, and it doesn't turn the sauces you are working with, whitish... It leaves the natural color of the food.
For cornstarch or arrowroot I'd mix it in with a little bit of water or wine or some liquid before heating it, that keeps it lump free.
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#9 (permalink) |
Upright
Location: nebraska
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SPrinkling flour over the onions is actually a roux.
flour + fat (equal parts) + heat= roux also any starch can thicken cornstarch potato strarch arrow root flour etc... they do work differently but all using the same idea the starch absorbs water making huge starch molecules wich can be broken with high heat for an extended period, harsh mechanical action i.e. hand blenders so use caution and have fun exploring this vast area of culinary experimentation |
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#11 (permalink) |
Upright
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Do be sure to bring sauces thickened with cornstarch or arrow root to a boil - that's when they thicken.
Other ways to thicken sauces - Use butter - cold butter - a tablespoon on the heat, stirring until it is almost melted, then another tablespoon off the heat, again until it is almost melted; repeat until thickened; adjust your seasonings - not the most healthy of sauces, but very flavorful. Reduction - really intensifies flavors Tomato paste Puree the heck out of it - if you have veggies and whatnot in the sauce, just puree the heck out of it then strain - very healthy and good tasting.
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#12 (permalink) |
Addict
Location: Land of the puny, wimpy states
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arrowroot tends to give the sauce a nice sheen too. (not Charlie or Martin)
I'm getting hungry!
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#14 (permalink) |
Crazy
Location: Regina, sk, Canada
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for my tomoatoe sauces I ussually add a cup of milk and 2 eggs beaten well...mix in immediatley, works nice and adds great flavour.
The Cornstarch and water mix works well too. I will on occasion, give a sauce a light sprinkle of flour and mix in immediatly. and continue doing that till desired thickness. Those are the only 3 methods I know of. |
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#16 (permalink) |
Crazy
Location: Charlotte, NC
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I bought some guar gum from a health food store the other month, and it works wonders for thickening without using any starch. Use VERY sparingly, as a tablespoon of the stuff will practically solidify a whole pot of stock!
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#17 (permalink) |
Crazy
Location: Bath, UK
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I wouldn't have thought of using eggs in a tomato sauce! Will give it a go....
You do have to cook flour for a time to get rid of that raw taste but I thought it wasn't as long as 15 minutes. Yellowchef, how long do would you cook it for? |
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#18 (permalink) | |
Insane
Location: Louisiana
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Quote:
Where I live, in south Louisiana, a roux is a staple, and used more than most other methods of thickening, which is probably why I use it.
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Tags |
sauces, thickening |
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