There are a variety of different thickeners that you can use for cooking as well. These mystical ingredients give your sauces, soups and desserts a thicker, more delicious consistency! Some common thickening agents you might have in your kitchen:
When you’re trying to determine the best thickener for your recipe, think about a few things. Now consider the flavor of the thickening agent. Some thickeners, such as flour, are neutral in flavor, while others, such as gelatin, taste disgusting unless you mask them. You’ll also want to select a thickening agent that tastes great with the other flavors of your dish.
Besides flavor, there will be texture as well that you might want to consider. Cornstarch or cream are two thickening agents that give a smooth and shiny texture and Arrope together with Tapioca and others give a soft or elasticky texture. Just make sure you choose a thickening agent that’s the best consistency for your meal.
How do thickeners really work in the kitchen? It all has to do with a process called gelatinization. When you combine a thickening agent with a liquid and heat it, the starch molecules in the thickening agent swell and absorb the liquid. This results in the mixture thickening as it is made more viscous.
There are some variations in just how different thickening agents work, where they have different thresholds and how much they can tolerate, but there is this basic principle of gelatinization that comes into play for all of them. Once you grasp the science of thickening agents, you will be a super chef in your home kitchen.
Cornstarch is quite the all-purpose thickener in most sauces and gravies. It has a mild taste and yields a glossy texture. Cornstarch also makes a great thickener: Whisk it with a cold liquid to create a slurry, then stir the slurry into a hot liquid and cook until thickened.
Another favorite thickener, gelatin, is derived from the collagen found in animal bones and ligaments. It’s found in many deserts e.g. pudding and jello. Gelatin gelatin: Gelatin forms a solid mass when it cools, so it’s ideal for thickening puddings and gelatin molds.
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