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Making Sense of Food Thickeners - Part I

post #1 of 2
3/5/09 at 10:53am
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We 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?


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post #2 of 2
3/8/09 at 12:26pm
i appreciate this
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