480-How to Thicken Sauces and Soups

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Often times while cooking we run into consistency issues with regard to sauces, soups, and other items. The texture is such a key factor in the enjoyment of food so learning some methods to address consistency is a great skill to have.

Whether we use a roux, an egg yolk, butter, a slurry of arrowroot, potato starch, or more "sciencey" items like xanthan gum, affecting texture is the key to better cooking.

Here are a few items commonly used to thicken our foods:

• slurries-cornstarch, arrowroot, potato starch,

• roux-flour and fat like butter, oil or lard

• burre manie-a dough of butter and flour

• egg yolks

• cooked and pureed potatoes

• butter

Other methods that are common are reducing the liquid volume by simmering uncovered to rid the excess moisture fr oma food.

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Resources for today's show:

https://youtu.be/pxHyPSQAbZU. Make burre manie-kneaded butter

https://youtu.be/8eV83i2a-OI. Make a slurry