Thickening Agents

Discussion in 'Professional Chefs' started by chefsing, Jan 20, 2016.

  1. chefsing

    chefsing

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    Professional Chef
    Greetings Chefs-

    In our kitchen we primarily revert to using a roux as a the main thickening agent in most of our soups/sauces.  Will occasionally use corn starch for certain recipes, but I recently came across a soup recipe that called for tapioca starch so I got some of that.  While I know there are several other thickening agents out there such as arrowroot, I was wondering if you all could give me a list of thickeners with its pros/cons compared to costing or an idea of which recipes you prefer one over another, or even which ones may react differently upon reheating or such. 

    Cheers
     
  2. nicko

    nicko Founder of Cheftalk.com Staff Member

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    Former Chef
    Last edited: Jan 21, 2016
  3. epicureans

    epicureans

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    At home cook
    been cooking in Japan for 14 years - they use potato starch called katakuriko. mix a teaspoon with water and add to boiling soups and various dishes. this one carries it's weight and has relatively no adverse impact on taste.