Comments on: Food-related question http://kindlypogmothoin.com/2008/03/23/food-related-question/ Fri, 29 Aug 2008 04:53:31 +0000 http://wordpress.org/?v=2.2.1 By: thebewilderness http://kindlypogmothoin.com/2008/03/23/food-related-question/#comment-2718 thebewilderness Sat, 05 Apr 2008 22:15:08 +0000 http://kindlypogmothoin.com/2008/03/23/food-related-question/#comment-2718 The rule with thickening is that as it heats it will not become any thicker than it is at the rolling boil, then it will thicken as it cools. So if the thickness is just right at the boil it will be thicker yet as it cools. It takes a bit of trial and error to get the feel for just how thick it should be at the boil for it to be just right at serving temp, but it is worth the trouble. The rule with thickening is that as it heats it will not become any thicker than it is at the rolling boil, then it will thicken as it cools. So if the thickness is just right at the boil it will be thicker yet as it cools. It takes a bit of trial and error to get the feel for just how thick it should be at the boil for it to be just right at serving temp, but it is worth the trouble.

]]> By: Zuzu http://kindlypogmothoin.com/2008/03/23/food-related-question/#comment-2653 Zuzu Mon, 24 Mar 2008 22:21:38 +0000 http://kindlypogmothoin.com/2008/03/23/food-related-question/#comment-2653 Cool! I'll pick some up, then. Cool! I’ll pick some up, then.

]]> By: evil fizz http://kindlypogmothoin.com/2008/03/23/food-related-question/#comment-2652 evil fizz Mon, 24 Mar 2008 21:54:49 +0000 http://kindlypogmothoin.com/2008/03/23/food-related-question/#comment-2652 Arrowroot is a good choice. Arrowroot is a good choice.

]]> By: Jenonymous http://kindlypogmothoin.com/2008/03/23/food-related-question/#comment-2651 Jenonymous Mon, 24 Mar 2008 17:57:42 +0000 http://kindlypogmothoin.com/2008/03/23/food-related-question/#comment-2651 zuzu--shouts to ya--try potato starch. zuzu–shouts to ya–try potato starch.

]]> By: FashionablyEvil http://kindlypogmothoin.com/2008/03/23/food-related-question/#comment-2648 FashionablyEvil Mon, 24 Mar 2008 13:25:25 +0000 http://kindlypogmothoin.com/2008/03/23/food-related-question/#comment-2648 Things I learned this weekend: arrowroot is only good for about 18 months. After that, you have to toss it (since it doesn't work). Or so says Rose Levy Beranbaum. Things I learned this weekend: arrowroot is only good for about 18 months. After that, you have to toss it (since it doesn’t work). Or so says Rose Levy Beranbaum.

]]> By: melsky http://kindlypogmothoin.com/2008/03/23/food-related-question/#comment-2647 melsky Mon, 24 Mar 2008 13:03:04 +0000 http://kindlypogmothoin.com/2008/03/23/food-related-question/#comment-2647 I have been using arrowroot lately for thickening and it seems to work pretty similar to cornstarch. I haven't had that problem with not being able to get it back to the same texture when reheating with either cornstarch or arrowroot though. I have been using arrowroot lately for thickening and it seems to work pretty similar to cornstarch. I haven’t had that problem with not being able to get it back to the same texture when reheating with either cornstarch or arrowroot though.

]]> By: jebbypal http://kindlypogmothoin.com/2008/03/23/food-related-question/#comment-2646 jebbypal Mon, 24 Mar 2008 11:48:47 +0000 http://kindlypogmothoin.com/2008/03/23/food-related-question/#comment-2646 arrowroot starch works, as said above. Potato starch isn't supposed to clump as much as corn starch. arrowroot starch works, as said above. Potato starch isn’t supposed to clump as much as corn starch.

]]> By: lauredhel http://kindlypogmothoin.com/2008/03/23/food-related-question/#comment-2645 lauredhel Mon, 24 Mar 2008 09:25:08 +0000 http://kindlypogmothoin.com/2008/03/23/food-related-question/#comment-2645 Just too much cornstarch? You only need a tiny bit. When I've thickened something with wheat-cornflour (finely ground wheat flour, as we have a terminology difference), I just add some extra liquid to the leftovers. Same with bechamel made with wheat-cornflour, it freezes and defrosts fine so long as I didn't make it too thick in the first place. Adding something acidic is supposed to thin it - eg citrus juice. When I have a soup or casserole thickened only by having pearl barley cooked into it, it seems to reheat even better. Wonder if you could make some extra-thick barley-water and freeze in cubes for thickening? Might not work so well in pure sauces, though; more for full-meal dishes. Arrowroot flour is another option, or the other thickeners like guar or xanthan gums. Could the sauce be thickened by reduction instead of with additives? Just too much cornstarch? You only need a tiny bit. When I’ve thickened something with wheat-cornflour (finely ground wheat flour, as we have a terminology difference), I just add some extra liquid to the leftovers. Same with bechamel made with wheat-cornflour, it freezes and defrosts fine so long as I didn’t make it too thick in the first place.

Adding something acidic is supposed to thin it - eg citrus juice.

When I have a soup or casserole thickened only by having pearl barley cooked into it, it seems to reheat even better. Wonder if you could make some extra-thick barley-water and freeze in cubes for thickening? Might not work so well in pure sauces, though; more for full-meal dishes.

Arrowroot flour is another option, or the other thickeners like guar or xanthan gums.

Could the sauce be thickened by reduction instead of with additives?

]]> By: julia http://kindlypogmothoin.com/2008/03/23/food-related-question/#comment-2643 julia Mon, 24 Mar 2008 07:53:50 +0000 http://kindlypogmothoin.com/2008/03/23/food-related-question/#comment-2643 I'd say file powder, but I don't think the flavor would go with capers, so I'll go for arrowroot. I’d say file powder, but I don’t think the flavor would go with capers, so I’ll go for arrowroot.

]]>