Thicken liquids is one of the culinary techniques most useful. It consists of making that a particular fluid, such as for example a sauce, is a little thicker than normal.
The thickness of a liquid is the solid concentration that has within it. A very thick liquid has lots of solid and little fluid and a little thick liquid is almost all liquid.
So that you understand it, a very thick liquid is as a kind of paste, i.e., as that can be almost felt that blend solid. On the other hand, if it is a bit thick, you miss hands because it is something completely liquid.
When it comes to preparing some liquid dishes, like for example a sauce, a dessert or even a soup, often prefer to be thick to be solid. A thick sauce is easier to serve than a liquid sauce, since the sauce will spread more easily than a thick sauce.
There is a saying that says, things clear and chocolate thick. This means, that people like more chocolate well concentrated and dense than one fluid, rather than a chocolate seems a smoothie.
The bad thing is that many times to prepare a dish we have spent with the liquid, making sure less thick than in principle was our initial intention. For this reason, we must correct this mistake and leave it again as a completely thick liquid.
Thicken liquids is not so complicated really, already that if you know a couple of things, you’re going to get thicker liquids in a fast and easy way, without having to work hard for this to happen.
Today we are going to teach that, i.e. that you can know how to thicken liquids in two different ways.
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