Cooking term cream cooking term dredge10/12/2023 Thickening agents fall into one of the following areas. ![]() Contemporary trends have brought the use of refined starches and even foams into the mainstream of culinary arts. Emulsions of fats and liquids are used in hollandaise and mayonnaise sauces. ![]() They are as simple and crude as a whitewash made with flour and water, as light as a slurry made of arrowroot, or as complex as a dark brown roux. There are numerous ways to thicken and enrich sauces, soups, stews, and other dishes. Adding a starch thickener helps the sauce cling to the tongue but is can block flavors so they may require more seasoning or flavoring. Thin sauces have a more intense and direct flavor impact but will not have as lasting an effect on the palate. The goal of thickening a soup or sauce is to add viscosity, texture, and mouth-feel, helping the food to linger on the tongue and taste buds.
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