Starch Use For Cooking

Thickeners are very useful ingredients to many sauces, soups and even desserts. It is important to understand how much we need to add to get the consistency. Here is a guide you can use:

Thin consistency

1 tbsp. flour

1 tbsp fat (butter or lard)

1/4 tsp-salt

1 c. liquid (water, milk)

Good for Cream soups

Medium consistency

2 tbsp. flour

2 tbsp. fat

1/4 tsp salt

1 c. liquid

Useful for Creamed dishes, scalloped dishes, gravy

Thick Consistency

3 tbsp. flour

2 tbsp. fat

1/2 tsp. salt

1 c. liquid

Cooked salad dressings, soufflés

Very thick Consistency

4 tbsp.

2½ tbsp.

1/2 tsp.

1 cup

Good for Croquettes

Always keep an eye when starches are added. There are two ways to make thickeners like bechamel sauce:

1st method

  1. First is Melt butter over low heat then add the flour and salt. blend using whisk.
  2. Next is remove pan from heat and whisk in milk.
  3. Bring pan back to stove over medium heat this time. Stir mixture with whisk until thickens and do it 1 minute until it boils.
  4. Remove from heat.

2nd method:

  1. Mix flour and salt with 1/4 cup cold milk in a saucpan. Stir ingredients until lumps are disappear.
  2. Stir in the rest of the milk and blend thoroughly.
  3. Place pan over medium heat; stir mixture for a minute until it boils.
  4. While stirring mixture as it boils, it is the opportunity to add 1/2 of the fat. Also, take note of the type of sauce made for how much fat is added. blend well.

Never boil mixture too long to prevent burning the bottom of the pan. Do not leave pan even for a second. Keep an eye of mixture to blend it well and achieve the right consistency.

I have used these different variations in one of my nutrition courses and the guide really works. I will be sharing more tips in the future. Until the next post! Bye for now!



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