General Discussion

Thickeners?

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Thickeners?

linza | Oct 1, 2003 06:22 PM

Can anyone please explain the when and why of various thickeners to me? I've thickened sauces with cornstarch and water, flour mashed with butter (beurre manie?), and a basic roux. I've also heard of arrowroot being used.

Are there any basic rules about when you should use each method, or when not to?

Thanks!

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