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The pot thickens…

I just posted a new lesson on thickeners, mainly powdered starches, that are used to thicken sauces and sometimes soups. This was a recurring theme across the Asian stir-fry sauces that we recently published here.

The two go-to thickeners you should always keep in stock in your kitchen are all-purpose flour (combined with butter to make a roux), and corn starch.

But remember, if you are using corn starch, make sure you dissolve it into cold water first!

There are many other starches that you can use as thickeners, and you’ll run into them from time to time in recipes, but if you keep all-purpose flour and corn starch handy, you should be good to go.

Peace, love, and biscuits,

Kevin

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