how a thickener works. previous next. thickening or dewatering may be defined as the removal of a portion of the liquid from a pulp or slime made up of a mixture of finely divided solids and liquids. the early methods of thickening employed plain flat-bottomed tanks into which the pulp was fed until the tank was full.
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thickeners are intended to be used with beverages. you don’t need to use commercial thickeners for foods since soup and other foods can be easily thickened with powdered potatoes (used for instant mashed potatoes) rice cereal tapioca or jell-o for example.
agree with the suggestion of penthouse pup using potato starch to thicken soup roux and stew rather than flour. you can make your own by shredding a potato or taking cut up pieces and spinning the starch out to save.
when mixing whisk equal parts arrowroot starch and cold water which will create a slurry then whisk the mixture into hot liquid for roughly 30 seconds. it reaches maximum thickening at a lower temperature compared to other recipe thickeners. use it in fruit pie fillings puddings dessert sauces vegetable sauces stir-fry sauces and more.
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however when using flour as a gravy thickener you must double the amount—use 2 tablespoons of flour per 1 cup of liquid. use a whisk or wooden spoon to incorporate stirring constantly until you thicken the gravy to the desired consistency.
use of a gum-based thickener is safer as it does not become thinner over time in the presence of saliva. the safety of our residents is paramount and we felt that if staff were using thickeners incorrectly this safety could be compromised. the gum-based thickener is of a comparable cost to one that is starch based.