thickening agent

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joannluise
joannluise Posts: 1 Member
in Food and Nutrition
Besides using flour/roux, what can be used to thicken a sauce?

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  • Smccabe8
    Smccabe8 Posts: 129 Member
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    Corn starch should work.
  • bellaa_x0
    bellaa_x0 Posts: 1,062 Member
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    xanthan gum
  • T0M_K
    T0M_K Posts: 7,526 Member
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    Dried potato flakes
  • JenHuedy
    JenHuedy Posts: 611 Member
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    I addition to above, I also use tapioca, arrowroot and gelatin depending on the ingredients, cooking methods, or desired consistency.

    Here's a good guide:
    http://www.wikihow.com/Use-Thickeners-in-Cooking
  • Lounmoun
    Lounmoun Posts: 8,426 Member
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    Tapioca, cornstarch
  • Cheesy567
    Cheesy567 Posts: 1,186 Member
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    Tapioca starch, Arrowwood starch, and sour cream are my go-to thickeners.
  • snowflake930
    snowflake930 Posts: 2,188 Member
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    chia seeds, plus they add protein. but they may have an undesirable texture depending on what you are making.
    I use them in soups a lot
  • mjwarbeck
    mjwarbeck Posts: 699 Member
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    Tomk652015 wrote: »
    Dried potato flakes

    I use instant mashed potatoes to thicken my puréed soups if they are not the consistency I am looking for....
  • fishshark
    fishshark Posts: 1,886 Member
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    i pretty much only use roux and cornstarch. Roux for gravy and cream/milk/cheese sauces. Cornstarch for everything else.
  • veggiecanner
    veggiecanner Posts: 137 Member
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    we quit using that type of cooking since we decided to loose weight.
  • shadowfax_c11
    shadowfax_c11 Posts: 1,942 Member
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    I use corn starch. It is not very many calories for the little bit you need to thicken most things.

    Nothing at all wrong with that type of cooking as long as you are sure to weigh and log what you eat.
  • CrabNebula
    CrabNebula Posts: 1,119 Member
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    This thread just reminded me of how long it has been since I made jaegerschnitzel. I need to make that.
  • corgicake
    corgicake Posts: 846 Member
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    Pureed tofu, dried soy, greek yogurt, crumbled meats, and unflavored protein powder. Why avoid sauces when they can be just as useful for reaching your goals as the food being drowned in them?
  • fishshark
    fishshark Posts: 1,886 Member
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    veggiecanner wrote: »
    we quit using that type of cooking since we decided to loose weight.

    *lose.. and u can lose weight and still have sauces! I was also a Saucier for 5 years so im a bit partial to sauces for literally everything.. even when beyond unneeded.
  • Christine_72
    Christine_72 Posts: 16,049 Member
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    Gelatin. Land of lakes is a good brand.

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