enow.com Web Search

Search results

  1. Results from the WOW.Com Content Network
  2. How to Easily Thicken Sauces and Gravy - AOL

    www.aol.com/easily-thicken-sauces-gravy...

    How to Thicken Sauce Without Flour or Cornstarch. There are plenty of methods for thickening a sauce or gravy without flour or cornstarch. These take a bit more time and work but can result in ...

  3. Thickening agent - Wikipedia

    en.wikipedia.org/wiki/Thickening_agent

    Flour is often used for thickening gravies, gumbos, and stews. The most basic type of thickening agent, flour blended with water to make a paste, is called whitewash. [3] It must be cooked in thoroughly to avoid the taste of uncooked flour. Roux, a mixture of flour and fat (usually butter) cooked into a paste, is used for gravies, sauces and

  4. How to Thicken Gravy in a Pinch So It's Rich and Creamy - AOL

    www.aol.com/thicken-gravy-pinch-rich-creamy...

    To make a roux, you can use equal parts butter and flour. Start by melting the butter in a skillet or saucepan, then whisk in the flour until smooth. Continue to cook and whisk until golden.

  5. Roux - Wikipedia

    en.wikipedia.org/wiki/Roux

    Roux (/ r uː /) is a mixture of flour and fat cooked together and used to thicken sauces. [1] Roux is typically made from equal parts of flour and fat by weight. [2] The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker), or brown.

  6. How to thicken gravy, according to a James Beard Award ... - AOL

    www.aol.com/thicken-gravy-according-james-beard...

    You usually need less cornstarch to thicken your gravy compared to flour," Grant explains. "On the other hand, flour gives the gravy a richer texture and flavor, especially if you start with a ...

  7. Soup - Wikipedia

    en.wikipedia.org/wiki/Soup

    Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream.

  8. A Guide to Different Types of Flour and When to Use Them - AOL

    www.aol.com/guide-different-types-flour-them...

    Almond Flour. Made out of finely ground blanched almonds, this gluten-free flour can be used as a 1:1 swap for all-purpose flour, but the results may vary. ... this gluten-free flour can be used ...

  9. Flour - Wikipedia

    en.wikipedia.org/wiki/Flour

    Wheat flour is also used to make a roux as a base for thickening gravy and sauces. It can also be used as an ingredient in papier-mâché glue. [41] Cornstarch is a principal ingredient used to thicken many puddings or desserts, and is the main ingredient in packaged custard.