Liasons Thicking Agents

 

      ARROWROOT

  1. Mix the arrowroot with a little of the cold water, stock or milk to a smooth paste.
  2. Bring the remainder of the liquid to the boil, add the arrowroot and reboil.

Notes:

  1. Allow approximately 50 g of arrowroot per litre of liquid.
  2. If arrowroot is cooked for too long it loses its thickening properties.
  3. Arrowroot becomes transparent when boiled and is therefore more suitable than other thickening agents when clear sauce is required.

 

       BLOOD

Used for jugged hare.

  1. Bring the liquid to the boil and adjust the seasoning.
  2. Gradually add the blood to thicken the sauce.
  3. Do not boil or the sauce will separate.

 

CORNFLOUR 

  1. Mix the cornflour with a little of the cold water, stock or milk to a smooth paste.
  2. Bring the remainder of the liquid to the boil, add the cornflour and reboil.

Note:  Allow approximately 50 g of cornflour per litre of liquid.

 

      EGG YOLKS

  • Use as appropriate to the recipe.

 

      EGG YOLKS AND CREAM 

  • Mix the cream and yolks together and add to the sauce or soup; do not reboil.

Note:  The amount of egg yolks to cream may vary according to the recipe.

 

      POTATO FLOUR (FECULE)

  1. Mix potato flour with a little cold stock or water to a smooth paste.
  2. Bring the remainder of the liquid to the boil, add the potato flour and reboil.

Note:  Suitable for thickening certain soups and sauces.

 

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