thickening sauce

[ozzie]

I made a sauce this past weekend that by some twist of fate actually turned out pretty tasty. Only problem, I wish is was thicker. Anyone have any suggestions how to make a sauce thicker without adding something that will mask the flavors? The base consists of molasses, mustard, vinegar and a little ketchup. Thanks

[jshively]

mix cornstarch with water till disolved, add to sauce, bring to boil, and check thickness. if to thin add more cornstarch with water and add into sauce.

Make sure after you add the cornstarch you stir like a madman so it does not clump up.

[TB]

Options other than adding starches include removing water (simmering) or using ingredients that are more concentrated (like tomato paste instead of ketchup and dry mustard instead of prepared mustard ).

[Grumpy Gator]

Cornstarch works well. It is less prone to clumping than flour because it contains no gluten.

If the cornstarch flavor turns you off, try Arrowroot. Arrowroot stems are complex carbohydrates with a molecular structure that enables the thickening to occur at a lower cooking temperature than most starches (like cornstarch). That means you're less likely to burn it--and, because it has less protein (which clouds liquids) than other starches, it can be used in powder form.

HTH

[Paul Taylor]

Ozzie, I don'y know if it would alter the taste very much BUT, you may wanna instant taters. Just sprinkle enough in there to just thicken it to your liking. That's about all that I know as of right now.

Paul Taylor

[Richlw]

I agree with TB - a gentle simmer will concentrate the flavors. The longer the simmer the thicker the sauce.

Regards,

Rich

[Woodman]

I'm with Rich, cook it until it reduces. :wink:

[jshively]

Cornstarch works well. It is less prone to clumping than flour because it contains no gluten.

If the cornstarch flavor turns you off, try Arrowroot. Arrowroot stems are complex carbohydrates with a molecular structure that enables the thickening to occur at a lower cooking temperature than most starches (like cornstarch). That means you're less likely to burn it--and, because it has less protein (which clouds liquids) than other starches, it can be used in powder form.

HTH

FL quit watching Good Eats!!
:lol: :lol:

[ozzie]

Thanks guys, I know about the cornstarch bit, I just figured the starch would sap some of the flavor. Never heard the potato thing, but that certainly sounds interesting.....I think my first step will be simmering longer as that will also concentrate the flavors.

[Grumpy Gator]

FL quit watching Good Eats!!
:lol: :lol:

Gotta love that Alton Brown... :)

[Texana]

Gotta love that Alton Brown... :)

not really ... freakin weirdo ... thats what he is .... must be from Florida

[Grumpy Gator]

not really ... freakin weirdo ... thats what he is .... must be from Florida

Yeah, I know you think they're weird when they have some sense... figures, since you don't see many folks with sense over your way.

'Ceptin' fer BigWheel. I think he's got ALL the sense in Texas... rest o' you got left behind when the short bus came callin' :lol:

[david brace]

Gots to simmer it in order to reduce the watery nature. This also concentrates the flavor BIG TIME.

If ever you use cornstarch, arrowroot or flour to thicken, you must mix the thickener with either some of the liquid that you remove from the pot or just some other liquid, but you MUST mix this separate from the pot or else it will clump. After it's thoroughly mixed, THEN put it back in the sauce to thicken it. I have sometimes put the thickener and liquid in a jar, closed it and shook it until it was perfect.

'On peut devenir rotisseur, mais on est né saucier.'

DB

[Texana]

'Ceptin' fer BigWheel. I think he's got ALL the sense in Texas

Well thats a first .... someone accused BigWheel of having sense .... hell if he has any how come he always standing out in the rain gettin wet ..... mabye cause he is halfbaked or sumpin .....

[Grumpy Gator]

Well thats a first .... someone accused BigWheel of having sense .... hell if he has any how come he always standing out in the rain gettin wet ..... mabye cause he is halfbaked or sumpin .....

I don't know nuthin' about halfbaked or whatever (this ain't chicken, TEX, where halfbaked would considered good where yer concerned)...

All I know is when BigWheel gives us his $.02, he didn't spend 30 minutes lookin' in the PC handbook ta see if'n it was proper to say or not. I like that!

[TexLaw]

I'm strongly with the simmering crowd. A very gentle simmer and some patience blend together to make the best thickener out there. Everything else affects the texture or flavor in some funky way.


TL

[Steve-O]

Put instant oatmeal and psyllium husk powder in as additive thickeners. Take some juice out of the pot, add the thickener, blend it till its clump free, pour it back in. Repeat as required.

I reduce, but will add the above if I have to.

[bigwheel]

Well finally glad to run into some smart feller who know whut was Arrowroot. I been wondering about that for years. Now I hear this rumor from another smart feller that Arrowroot will not hold its viscosity improvement on a chill and reheat. It other words..if used it to thicken his sauce...he cool it down and try it the next day..it gonna be back to tin. Now is this hot or cold? Thanks. Now I will vote with whoever said just simmer it down. Very good advice in my book. Works the same way on chili. Betta learn to be prudent with the liquids on the front end and be able tell when it needs to cook with the lid off or cracked for a while. Just like trying to get a two year old to quit making wee wee in the bed. I taste that old creamy corn startch texture in otherwise good chili it make me want to go puke. I say..uh huh..somebody has put that old slimey cornstarch in this chili. Fortunantly I dont judge any. I would be real picky:) Now think from reading between the lines I should not expect Arrowroot to treat me quite so shabby?

bigwheel


Cornstarch works well. It is less prone to clumping than flour because it contains no gluten.

If the cornstarch flavor turns you off, try Arrowroot. Arrowroot stems are complex carbohydrates with a molecular structure that enables the thickening to occur at a lower cooking temperature than most starches (like cornstarch). That means you're less likely to burn it--and, because it has less protein (which clouds liquids) than other starches, it can be used in powder form.

HTH

[Woodman]

Put instant oatmeal and psyllium husk powder in as additive thickeners. Take some juice out of the pot, add the thickener, blend it till its clump free, pour it back in. Repeat as required.

I reduce, but will add the above if I have to.

You'll be ****ting for a week! :wink:

[bigwheel]

Ahhh man...here we go. Turn my back for 5 mins and yall is already down to being rude and crude to uncle bigwheel. Now I never stand out in the rain getting wet less for some mighty high and lofty purpose. You got any "reliable" witnesses to this deal perhaps? Like I always tell the boss..I didnt do it..but if you can prove it..bound to have had a good reason for it:) Now I am mo serious than a kanser on that clothing exchange. Can tell you got good taste for nice threads. You may rest assured I is the same way. This will no doubt be mutually advantageous to both of us. Let me know.

bigwheel





Well thats a first .... someone accused BigWheel of having sense .... hell if he has any how come he always standing out in the rain gettin wet ..... mabye cause he is halfbaked or sumpin .....

[TB]

...'On peut devenir rotisseur, mais on est né saucier.'
DB polly wolly gollie molly hollie follie.
:lol: :lol: :lol:

[TB]

...'On peut devenir rotisseur, mais on est né saucier.'
DB polly wolly gollie molly hollie follie.
:lol: :lol: :lol:

[david brace]

polly wolly gollie molly hollie follie.
:lol: :lol: :lol:
At last...A direct translation... 8) 8) 8)

DB

[TB]

Well, I tried an online translation and got this: "One can become rotissor, but one was born saucier." :shock:

[david brace]

It means, 'One can become a roast chef, but one is born a sauce chef.' That's what my former boss said whenever he wanted to make something sound good and 'chef-ish'...just about anything sounds good in the kitchen if it's said in French.

DB

[bigwheel]

Well as the french lady say to the man in the car when he stopped and axed her if she wanted a ride...wee wee monsewer.

Then the fella say..Not in my car lady. As he drives away rapidio.

bigwheel

[TB]

Well as the french lady say to the man in the car when he stopped and axed her if she wanted a ride...wee wee monsewer.

Then the fella say..Not in my car lady. As he drives away rapidio.

bigwheel
That, my friends, was a drive-by posting. :wink:

[Buckeye]

Ozzie, I don'y know if it would alter the taste very much BUT, you may wanna instant taters. Just sprinkle enough in there to just thicken it to your liking. That's about all that I know as of right now.

Paul Taylor

Herd tha same thing bout instant taters. 8) Like if yer potato salad gits a lil "thin" maybe from too much onyun.....add instant taters....will thick it rite back up. There's a few other things that I herd it helps "add to".....but I fergit.

[Buckeye]

It means, 'One can become a roast chef, but one is born a sauce chef.' That's what my former boss said whenever he wanted to make something sound good and 'chef-ish'...just about anything sounds good in the kitchen if it's said in French.

DB


Va te faire foutre!
Le cerveau il etait en option chez toi
Je suis fier de mon cul quand je vois ta gueule
Emmerdeur
Sors de là!
Maudit!
Tu es completement débile.
:P :P

[Grumpy Gator]

toot sweet...

[BBQ Angel]

Cela est le Marron vraiment drôle !

[TB]

Oh good grief!

[Grumpy Gator]

hehe... this one not only got hijacked... it was hijacked by Frenchies!!

[jshively]

hehe... this one not only got hijacked... it was hijacked by Frenchies!!

I was really curious about how the French handled the protestors. Was scared if a protestor drew a gun there would be a new government in France. Easiest coup in history.

Hell the only victory the French had was against themselves.

[TB]

hehe... this one not only got hijacked... it was hijacked by Frenchies!!
Yeah, where's a good moderator when you need one?
:shock:

[Buckeye]

Tha only things tha French ever got rite wuz tha kiss, bread, an toast. :P
No Texana....tha damn poodle don't count! :twisted:

[Grumpy Gator]

Tha only things tha French ever got rite wuz tha kiss, bread, an toast. :P
No Texana....tha damn poodle don't count! :twisted:

You talkin' 'bout FREEDOM Kisses? FREEDOM Bread? and FREEDOM Toast?

Ya fergot the FREEDOM Fries...

:lol: :lol: :lol: :lol:

[Grumpy Gator]

Yeah, where's a good moderator when you need one?
:shock:

If'n ya spot one TB, gimme a holler... :lol: :lol:

[jshively]

Tha only things tha French ever got rite wuz tha kiss, bread, an toast. :P
No Texana....tha damn poodle don't count! :twisted:

Those poodles with some rub and a couple hours on 225 degrees come out pretty tasty.

[Buckeye]

You talkin' 'bout FREEDOM Kisses? FREEDOM Bread? and FREEDOM Toast?

Ya fergot the FREEDOM Fries...

:lol: :lol: :lol: :lol:

Sho did. :wink:
FREEDOM Ticklers too. :twisted: :lol:

[jshively]

Yeah, where's a good moderator when you need one?
:shock:

Urban legend they don't exist. Up there with the fat chicks enjoy and are awesome at something of an intimate matter.

[TB]

Those poodles with some rub and a couple hours on 225 degrees come out pretty tasty.
Maybe, but there's nothing like old fashioned Poodle Noodle Soup.

[norwegian_moose]

Je parle francais comme une vache espagnole

first bit of frenchie I ever learnt, then later I actually learnt some in school, didn't take french this year tho, thought there wasn't any point as I could already say that I speak french like a spanish cow.

[david brace]

...and what more do you need?

DB