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
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