Nobody deserves that thin broth, right? Chef Giu Giunti will help you with efficient and accessible techniques
I love the possibilities that cooking offers, there are so many ways to make broths, soups and sauces creamier without losing their identity.
I will list some techniques that are very efficient and very affordable.
Starting with a classic that I love to use in different preparations and with a delicious flavor is Roux (you can read it as “Rú”, it’s French). A mixture of equal parts of butter and wheat flour, you can use margarine as a more convenient option. The preparation of Roux is very simple: in a saucepan put the butter and wheat flour in the same proportion and heat up. Work over medium / low heat so as not to burn too much. Roux works as follows, the lighter it is, the more it has the power to thicken liquids. As it roasts, its flavor takes on the shape of almond. It is very tasty, but it loses strength, so you need to use more of it. Dark Roux is used in dark sauces and broths, as a meat sauce or wood sauce. If you wish, you can keep this thick paste in the refrigerator and use it little by little.
For preparations that require a velvety touch, corn starch is a strong ally. The ideal way to use is always diluted in a cold liquid. It melts and does not create lumps. It can be used in sweet and savory preparations and shows results quickly. Another also conventional way is to pass pieces of food in starch before frying and cooking, for example: a minced meat, where the meat is seasoned and passed in starch and then fried and then a sauce or a broth. For light protein sauces this is a great way to do it.
Egg yolks are another thickener, even if they are delicate, and at very high heat they can curdle depending on the preparation. I use egg yolks a lot to thicken sweeter preparations like custard or cake filling. A trick to make it work when using the yolks is to do the tempering, that is, before adding the yolk to the boiling liquid, you need to heat this yolk with a ladle of the already hot preparation and then mix everything.
You can also use the tubers to your advantage to thicken soups, yams have a more neutral flavor and can be used in various preparations. Just cook and mash the yam to add it to the preparations.
Which of these thickening methods do you use the most?
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Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
