Sauce Thickening Agents
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- เผยแพร่เมื่อ 10 ก.ย. 2024
- Sauces must often be thickened so they are not thin and runny. Chef Susan Odell of foodell.com explains and demonstrates the four methods to thicken a sauce: reduction technique, corn starch, beurre manie or kneaded butter, and a roux. foodell.com is your online cooking school.
Thank you for sharing. I'm home now, became disabled, so I cook more. And, it's wonderful you share a way to save money.
I’m sorry to hear that, I wish you the best love! ❤️❤️❤️
@@IqraKhanisaboss021 Thanks. It's okay. I've adjusted. It was hard at first, but I had to "let go" of what I dreamed life was supposed to be. So, now, I live in the moment. That's my way, now.
How are you doing?
You are welcome - I'm happy you found it useful!
GROOVY
@@johannvonvictornova4730 ┬─┬ ノ( ゜-゜ノ)
Wow this was a clear and understandable video... I like her as a teacher
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You are delightful. Can't believe I've never seen this video after 10 years
My mother and father never taught me how to cook nor did other adults in the Children's Home I was placed in because most of them didn't know how to cook much. Over the years I've gained an interest in cooking and also learning techniques like your video. Love your teachings and it's very helpful.
@CSRT4 Ever i would love to learn more.
your comment made me smile. i'm glad you're doing alright. :)
Your clear tender voice makes the learning experience more interesting, really. Thank you for all the great tips😊👍!
Thank you! I have a hard time “reducing” sauces using just heat. And I am often pressed for time after work. This is helpful.
I came here looking for alternatives to Corn Starch as it's not readily available in any stores in my area. This is a fantastic video. Very informative. Thank you.
Thanks! I made the gravy too watery on thanksgiving and this helped me make it creamy again 😂
I just noticed her last video was 4 years ago! I loved this video! Please come back!
Hi
Thank you for the nice comments - glad you find the videos useful!
IT 'S HARD TO BELIEVE THAT I'M NEARLY SIXTY BUT I ONLY THICKENED A GRAVY FOR THE FIRST TIME,LAST NIGHT.GRAVY,CURRY AND SAUCES MAKE THE MEAL!
Love a left handed chef!
Hell yeah u saved me a trip to the store. Was going to get corn starch to thicken my teryaki sauce but butter and flour will do thanks alot.
clear language ...professional approach ....educational and useful ...well done
Thanks but can you try a true panel of thickners. Agar, Tapioca, Cornstarch, potato starch, all purpose flour, then their consistency when the dish is cooled, cause some get runny others get "snotty", etc.
8 years late but still an awesome video.
is there a winner? I've always been taught corn starch is the best way.
I'd say you're correct with MOST dishes, but not all. Gumbo for example like she mentioned needs a brown rue to make it the correct and best way.
Very nice video, compact and informative, thank you!
Brilliant video. Thanks, Susan
thank you for this. I have used it as the starter for my lessons on making sauces.
This video was very helpful for my Thanksgiving needs! Thank you Susan! Have a great holiday!
Quick and concise. Thank you!
Great info Susan. Thanx for sharing!
Thank you so much ❤️
I've learned a lot from you❤️,, in thickening sauces
God Is Good❤️
Showing me, you
God bless ❤️
I'm a subscriber now 😊 ❤️👍
How about another video for the Ketogenic folks?
Awesome 👌and thanks for everything 🙏
What about if I just want to thicken cream for a pasta what method would you use
Great tips! Really helpful
Thank you! Your video helped me alot today!😊❤
Does pancake mix work? I don’t have anything you mentioned
Thank you for the video, my question is; Do you cover the saucepan during the process?
How much cornstarch mixed with how much cold water, anyone have the answer?
Whenever I thicken a soup or stew with a roux, I tend to end up with a crust or blackened burned crap on the bottom of the pan. Especially if reheating for another meal. How do you avoid this?
My only gripe, You can literaly see a line around the pan so its really not that hard to tell if you reduced something by 1/3rd or anything else unless its a weird number. But a 1/3 or 1.2 is simple. ;p
I first saw Julia Child make a beurre manie when she was making Coq au vin. I thought it was a little unusual because it was my understanding that one of the reasons you cook a roux is you use dry heat to cook out that raw flour flavor. You don't get that with this method?
With the beurre manie method you don't get the raw flour taste because the butter/flour paste tends to dissolve more evenly in the liquid. It's a simple way to thicken a liquid (soup, sauce, etc.) For best results, add only a small amount of the butter/flour paste at a time, stirring well between additions.
Corn starch rules. Fast, easy, no mess.
One of my friends was telling me that one way to thicken gravy is to add a little bit tapioca (without rice). Could you just add a little bit of flour and ordinary margarine together as alternative?
I recently made mushroom broth and followed the recipe faithfully, but felt it was too runny. Could I use cornstarch as illustrated to thicken it as shown?
I love the first method! I did it with Becel margarine and flour and it worked great. I've tried making a roux before but I found it too easy to somehow screw it up! D:
I make a 'protein pudding' for dialysis patients, start by putting a Nepro drink in the blender, and then adding an enormous amount of pure egg white protein powder. I'd like to thicken up the Nepro a bit before adding the protein - is there a thickening agent that can be dumped into a blender contaigning a cold/room temperture liquid meal? All the ones I've come across so far require cooking.
Good explanation, nice channel. I'd love to have other suggestion by the chef about other "unconventional" thickening agents, such as tapioca, agar agar, xanthan, eggs... Would be really appreciated :-)
I'm learning how to cook and having trouble with thickening gravy or sauces. I watched your videos and you make it look so easy. When you have beef stock (juice after cooking a pot roast, I add flour/water mixture slowly but it does not thicken within 3-5 minutes.......:(
ColleenH65 is it under heat? all these need to at least be simmering
Use potato starch for gravy. It will thicken almost instantly with no floury taste and will give it a nice gloss too.
What would be the best thickening agent for shave ice syrup? Thank you very much.
Thank you
What about egg yolks?
Thank you so much, this was so helpful!
Can I thicken can soup for a thick gravy with a roux?
Very Informative video thank you
You made me understand how to use starch... Fish stew I'm coming for youuuuu
Which is best to thicken a stew??
Thanks great video
Thank you so much. If I wanted to thicken say, a corned beef stew Corn starch method or beef stock with a rue. Has anyone tried
Are you still cooking that dish? Be careful, because I'm not sure it's still safe to eat -- since you didn't get an answer.
Rule of thumb for butter/flour roux per cups of broth?
Very good video was excellent
Can we use corn flour in tomato ketchup?
Thank u for the tips. The tomatoes of my sau e were to watery
That's an enormous spoon for the size of the pan. That's quite funny.
Thanks . My doubt is cleared
What would be the best thickener for a sauce that I'm baking with chicken breasts. I was thinking of adding cornstarch to the sauce prior to baking the chicken. My hopes is to allow the sauce to thicken while baking the chicken. Although most sauces I use becomes diluted by the moisture in the breast, this is why I wanted a thickener. But I usually would transfer the sauce from the baking pan to a sauce pan with a little water and cornstarch. I would like to eliminate the sauce pan step. Any ideas?
Matthew Millard adding corn starch before is great I'd you know exactly what measurements you have because it doesn't actually thicken until the heat is applied if you wing out you may end up with slightly thicker runny water or a sauce that looks like pumpkin pie
Thank you, you just saved me
great video
Nice video!
I like to use Granny Smith apples for my apple pie. I like for my “juice” to be thicker. How do I achieve that goal?
Tossing your apple slices with flour prior to filling the pie will help to thicken the liquid that escapes during cooking. Thanks for asking!
Any suggestions on how to thicken my seafood boil sauce I’d prefer it to be less runny. Thank you for any advice given 🤗
I would try whisking some cornstarch with water to make a wet paste and then whisk this into the seafood boil liquid.
You're just.......awesome!!!!😊
wow I LOVE THICK SAUCE
Thank you!
Thanks i need it this
Sauces are the hardest part for me, yet a good sauce makes a great meal.
can you use bierre manie to mac and cheese
thank you!!!
Can I do this for desserts as well
How much roux for a cup of liquid would you use.....thank you
Very little, maybe a teaspoon of butter and flour. It really depends on how thick you'd like the resulting sauce to be, but a cup of liquid is a very small amount and it will thicken quickly.
Patricia Beristain 1 to 1
When you add stock to roux is the liquid cold or hot?
Thank you.
Sanja Hunt cold or room temp the heat I'd what reacts and causes the thickening
what method do you recommend me for thickening worcestershire sauce?
Ashley Flores why are you thickening Worcestershire
two words only: thank you!
I cant use any corn products is there another option to avoid corn starch
Try arrowroot. You can use the same quantity as you would corn starch but cook it just a bit longer.
thank you kindly:)
thanks was perfect
Thank u!
I like this vid just one thing when I was at catering collage what you called browning the flower I was told it was called burning it LOL guess my tutor was wrong lol
I have tried these methods but the flower/cornstarch separates from the liquid
yes very good vid
Can i try thickening my strawberry syrup with the 2nd method for my cheesecake?
Yes
Is that a painting of Henry Vlll in the back?
Can't you just use flour by itself?
thickin apple sauce
What about curry?
does this work with stews?
Yes! Add the flour just after you've browned the meat and/or vegetables. See this recipe as an example: www.foodell.com/recipes/beef-bourguignon-beef-stew
God knows why i am here at 2 am ...
👍
The handle saucepan is in dangerous position
Wow, no egg yolk?
How to ticken up large volumes
bcuz u lots of these at one time. in the restaurant business we always used corn starch
Wattery it is for me
Nae good if yer in a fkn rush
I’ve found that cement works best 😅