One of the things I love about cooking is the mystery, how a handful of unrelated ingredients merge and create a new, wonderful thing. Oil + Vinegar = Vinaigrette. Cream + Melted Chocolate = Ganache. Flour + fat = roux. A roux is a thickener, equal amounts (give or take) of fat and flour whisked → Hungry for more?
Corn starch is used as a thickening agent. It’s made by grinding the starch found in corn kernels to a fine, white powder, which is added to soups, custards, puddings, stews and sauces, giving them a glossy sheen and a thicker consistency. Corn starch has about twice the thickening power of flour and is less → Hungry for more?
The five mother sauces are the base sauces from which most other cooked sauces are made. By incorporating additional ingredients into the mother sauces, you can create numerous small or compound sauces. Let’s start at the beginning. What is a sauce? Sauces typically consist of a flavorful liquid and a thickener, an ingredient or → Hungry for more?
A slurry is a mixture of starch and liquid stirred together until the starch dissolves. They’re used to thicken soups, sauces and stews. Combining the starch with just enough liquid to form a thin paste makes it easier to incorporate the slurry without lumps. You can use water, stock or any liquid that will complement → Hungry for more?