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Thickening



In cooking, thickening is the process of increasing the viscosity of a liquid either by reduction, or by the addition of a thickening agent, typically containing starch.

Additional recommended knowledge

Desserts are often thickened with sago, tapioca, gelatin or a gelatine substitute such as agar. Soups, sauces and stews are more often thickened with a starchy product like cornstarch, arrowroot or wheat flour, or a fat and flour mixture such as roux or beurre manié. More rarely, savoury dishes may be thickened with blood.

 
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Thickening". A list of authors is available in Wikipedia.
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