Choosing the right thickener is crucial when you need to thicken your food. Whether you're creating a delicious sauce in cooking or giving a rich texture when making a dessert, adding the right thickener can make your dish even better. Here are three common thickeners and how to add them, I hope they will be helpful to you.
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Starch thickeners are the most commonly used thickeners and are suitable for most cooking scenarios. Common starch thickeners include flour, cornstarch, and tapioca starch. After thoroughly mixing the starch with cold water, slowly add it to the food to be thickened. During heating, the starch granules expand and release starch molecules, making the food thicker. This method is especially useful for soups, sauces and baked goods.
Egg yolk thickener
Egg yolks are another common thickener, especially useful in creamy desserts or sauces. After lightly beating the egg yolks, slowly add the warm food liquid to the egg yolks, stirring constantly to mix thoroughly. Next, slowly pour the mixture back into the original dish and heat over low heat until thickened. This method imparts rich texture and color to food, making it more appealing.
Colloidal thickeners usually refer to some natural or synthetic colloidal substances, such as gelatin, agar, and pectin. When using this type of thickener, you first need to dissolve it in an appropriate amount of water according to the proportions in the instructions, and then slowly add it to the food to be thickened. These thickeners form a stable gel structure in liquids, providing rich mouthfeel and texture to foods. They are especially suitable for making jelly, pudding, jam and other foods that need to be solidified.
When using any thickener, the amount and dissolution method need to be adjusted according to the ingredients and cooking methods to ensure the best effect. Choosing the right thickener and knowing how to add it will help you easily adjust the taste and texture of your food, creating more delicious meals and desserts for your family and friends.