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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.|