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  1. Making Sense Of Food Thickeners Part I

    How Do I Thicken My Soup? Slurry-finished by nicko posted Dec 29, 2018 at 9:42 AMWe rarely think when it comes to thickening soups and sauces. We usually just reach for that box of cornstarch are whip up a quick batch of roux, never really thinking of what we are doing. But do you really understand when to use one thickening agent over another? Why do most gravies use flour or a roux and why do many fruit desserts use cornstarch, arrowroot or tapioca? In part I of this series we will...
  2. How To Make Roux Making Sense Of Food Thickeners Part II

    Written By Chef Peter Martin In Part I of this series on food thickeners we looked at a variety of different items that can be used for thickening. In this part we will be focusing exclusively on flour, as a thickener, as that is what most people turn to when something needs thickening. As stated in Part I, flour is not the thickener of choice for everything. Fruit sauces, clear soups, certain meat glazes, and many pie fillings are just a few examples of items that do not do well being...
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