/ck/ - Food & Cooking

[Anonymous No.10932466]

How do you guys make your sauce thick?
>water + (any) flour slurry
>honey

Anything else that works better?

[Anonymous No.10932479]

If you are using any kind of protein, usually the gelatine it releases helps. Also, reducing alcoholic beverages into the sauce, the sugars help make it thicker. Same with vinegar, balsamic will be very thick but I don't like how seet it is, but since you already use honey, you are probably fine.

[Anonymous No.10932497]

lrn 2 roux, n00b

[Anonymous No.10932517]

>>10932466
if asian
Corn flour
if western
Roux

[Anonymous No.10932519]

Diced okra is good for thickening things like gumbo.

[Anonymous No.10932577]

>>10932517
Corn flour also goes well with mexican/central american foods.

[Anonymous No.10932590]

pasta water

[Anonymous No.10932594]

>>10932590
Liquid gold

[Anonymous No.10932609]

>>10932466
I pull the tube for 15 minutes before I squeeze it out

[Anonymous No.10932623]

Fat from whatever meat I'm cooking to put with the sauce

[Anonymous No.10932633]

Grated carrots does a pretty decent job on most sauces that you don't mind adding a bit of that flavour to.

[Anonymous No.10932834]

>>10932466
Honey? Absolute retart

[Anonymous No.10932841]

>>10932466
>wants to make sauce thicker
>adds water
Where did you learn basic cooking?

[Anonymous No.10932844]

>>10932841
did you miss the SLURRY part? If you add straight flour or starch to a dish you get clumps. By making a slurry first and adding that you avoid the clumps.

>>where did you learn basic cooking
Jacques Pepin.

[Anonymous No.10932849]

>>10932466
let it simmer

[Anonymous No.10932851]

>>10932466
Depends on the sauce. Sometimes I start with a roux. Normally I use good homemade stock and reduce it. the gelatin in the stock thickens it. Worst case I add a little flour (wondra, since you don't have to make a slurry with that first).

[Anonymous No.10932882]

>>10932466
Just make a roux that you add your liquids to.

[Anonymous No.10932922]

>>10932466
>thickening sauce after it's done
you already fucked up

[Anonymous No.10932923]

>>10932466
Arrowroot (decent flour slurry replaceme t) and gumbo file (gumbo)will thicken sauces as will cornstarch(asian)

[Anonymous No.10933140]

>>10932844
>not sifting the flour while stirring
Enjoy the extra time it takes for your water to evaporate faggot

[Anonymous No.10933149]

>>10933140
You don't need to wait for the water to evaporate. We're talking a teaspoon's worth.

[Anonymous No.10933155]

Starch?

[Anonymous No.10935054]

roux my nigga

[Anonymous No.10936466]

>>10932466
Flour slurry is a shit way to thicken sauce, it'll never give you a nice texture and it'll taste like flour because once there's liquid in your pot already it'll never get hot enough to cook the flour out.

Better ways are cornstarch slurry or roux- you can have some roux cooked off and stored in the freezer and add it to your sauces to adjust consistency- or ultrasperse if that's a thing you can find.

If you're cooking pasta, adding a bit of pasta water will help.

In addition, mounting your sauce with some kind of fat- usually butter, but it can be animal fat, as long as it's cold going in and you add it slowly- will thicken it some and give it a nice rich, coating texture.

If it's a sauce that won't get fucked up by cooking it out, you can also just reduce it.

[Anonymous No.10936469]

>>10932517
So you mean corn starch?
It’s a bit different from corn flour

[Anonymous No.10936474]

>>10933140
If he wants to make his sauce thick, letting it evaporate is a GOOD thing

[Anonymous No.10936792]

>>10932466
Either let it reduce or make a roux

[Anonymous No.10936797]

>>10932466
I either make a roux, use cornstarch, or crush some tortilla chips into the dish. Also reduction.

[Anonymous No.10937006]

>>10936466
>raw flour meme
Boiling water cooks pasta and dumplings perfectly fine and edible. Adding flour slurry or sifted is perfectly edible and results in a more neutral gravy than a browned roux, if you're going for a light or white sauce without caramelized flavors. Which IS boring as fuck; proper roux is absolutely the superior choice, but to pretend like their sauce will taste like raw paste if they boil flour into it is pure bullshit. Try it for yourself before regurgitating foodie wannabe-chef memery & looking like a fool.

[Anonymous No.10937010]

>95% of this fucking thread

At least tell me >>10932633 is a troll post PLEASE

[Anonymous No.10937015]

>>10932466
>Anything else that works better?

No.

[Anonymous No.10937021]

>I add just straight gelatine or xantham gum
Who /madman/ here?

[Anonymous No.10938785]

>>10936474
Obviously, which is why I would advice against adding a flour/water mix. Most of the time I let my sauces evaporate. If that for some reason takes too long or something I sift some flower through it while stirring. This guy first mixes his flour with water, which makes it into a dough like substance that wouldn't mix nicely and diminishes the absorbing effect of the flour since it has already bound some water to it.

[Anonymous No.10938795]

>>10937021
>xantham gum
Enjoy your post-dinner shitstream