or Connect
New Posts  All Forums:Forum Nav:

Thickening Agents

post #1 of 3
Thread Starter 

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

post #2 of 3

Agar agar comes to mind. Chef Peter Marting did a two part series on thickeners that may be of some help to you:

 

 

 

 

Making Sense Of Food Thickeners Part I
By Pete Posted 2970 views

 

How To Make Roux Making Sense Of Food Thickeners Part II
By Pete Posted 10474 views

 

 

 

 

Two books I would recommend are: 

 

and

 

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #3 of 3
been cooking in Japan for 14 years - they use potato starch called katakuriko. mix a teaspoon with water and add to boiling soups and various dishes. this one carries it's weight and has relatively no adverse impact on taste.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs