THICKENING AGENT.pptx

thickening agents most commonly used in kitchen.

1. THICKENING AGENTS AND IT’S TYPES

2. Definition of Thickening Agent

Most sauces, gravies and larder preparation are thickened with some kind of starch. Starches are the most common and most useful thickeners for sauce making and most common binders for charcuterie cooking.

3. 1) Roux
Roux ( roo ) is a cooked mixture of equal parts by weight of flour and fat such as clarified butter, margarine, shortening, animal fats, vegetable oil or rendered meat drippings.

4. 2) Beurre manié It is a mixture of equal parts soft, raw butter and flour worked together to form a smooth paste. It is used for quick thickening at the end of cooking to finish a sauce. The raw butter adds flavor and gives a sheen to the sauce when it melts.

5. 3) Liaison Is a mixture of cream and beaten egg yolks that is added to soups and sauces to improve color , increase flavor , improve texture and bind them together. The finished product must be held under 180 F. or the eggs will curdle. For this reason a liaison is usually added at the last minute to reduce the possibility of the eggs curdling

6. 4) Whitewash

It is a thin mixture of flour and cold water. Sauces made with whitewash have neither as good a flavor nor as fine a texture as those made with roux. Whitewash is not recommended for use.

7. 5) Cornstarch This produces a sauce that is almost clear, with a glossy texture. To use, mix with cold water or other cold liquid until smooth. Stir into the hot liquid. Bring to a boil and simmer until the liquid turns clear and there is no starchy taste.

8. 6) Arrowroot

It is used like cornstarch , but it gives an even clearer sauce. Its use is limited by its high cost. Nevertheless, because of its quality, it is the preferred starch for thickening Jus Lié . It is less likely than cornstarch to break down when heated for a long time. Most commonly added as a slurry, and its full thickening power is not realized until the sauce is brought to a simmer.

9. 7) Slurry It is not an ingredient but a preparation made with cornstarch or arrowroot. The easiest and quickest thickening method, a slurry thickens almost immediately and creates a glossy appearance. To create a slurry, corn starch is stirred into a small amount of cold water or stock, then whisked into a simmering sauce.