Cooks:what is the best way to quickly thicken a thin sauce(eg terriyaki)to make a glaze for salmon or ....?!
chicken!. I tried directly pouring in corn starch, but it seemed only to create beads!. I have also heard suggestions of adding flour and or butter!. Would someone please tell me the best means of thickening sauce so that it is congealed enough to really adhere to a meat rather than just fall off of it!. Thanks!.Www@FoodAQ@Com
Answers:
yup i use cornstarch in my stirfrys usually with that kind of sauce ( mix a teaspoon with about 3 tlbspoons water and stir into the sauce and heat it will thicken in a min!. or so - stir contantly)Www@FoodAQ@Com
Cornstarch is the easiest but never add it directly to your sauce!. You must always add it to a cold liquid then add it to your sauce and let it cook for at least a minute!. Reducing a sauce-in my opinion - is probably the best way to thicken a sauce and to intensify the flavor!. Remember a sauce need is thick enough when it coats the back of a spoon!.Www@FoodAQ@Com
Cornstarch, but the key to not getting beads!.!.!.in a small cup, mix the cornstarch with a little water first, until it's smooth, then add to sauce!.Www@FoodAQ@Com
The answer is cornstarch, but not on its own, dissolve one tablespoon cornstarch in 1/4 cup of water and then add it to your sauce/gravy,Www@FoodAQ@Com
cornstarch
but make sure u dissolve it in COLD to worm water not hot before u add it to ur sauce or else it will be lumpy
this doesn't change it's taste so it the best!.!.!.Www@FoodAQ@Com
but make sure u dissolve it in COLD to worm water not hot before u add it to ur sauce or else it will be lumpy
this doesn't change it's taste so it the best!.!.!.Www@FoodAQ@Com
Corn starch would be best!.!.!.!. but it needs to be dissolved in a cold, i!.e!. room temp liquid!.!.!.!. Not hot!. That's why it beaded up!.Www@FoodAQ@Com
cornstarch!.!.it doesn't take the flavor away like flour doesWww@FoodAQ@Com