Table of Contents:
The Surprising Ingredient You Can Use To Thicken Soups
Video taken from the channel: Mashed
3 Ways to Thicken Gravy for Thanksgiving | Food 101 | Well Done
Video taken from the channel: Well Done
How to Thicken Sauces & Gravy with Water and Cornstarch
Video taken from the channel: JourneyToSelf-Sufficiency
Thickening Hot Liquids
Video taken from the channel: AchFoodCompanies
Sauce Thickening Agents
Video taken from the channel: Susan Odell
How to Thicken a Sauce with Corn Starch NoReicpeRequired.com
Video taken from the channel: Dave Beaulieu
How to Thicken Sauces the Low Carb Way
Video taken from the channel: Stacey Hawkins
Cornstarch has 7 grams of carbs per tablespoon, but more thickening power than flour, so you can often use less than what the recipe calls for. According to cornstarch manufacturers, you only need half as much cornstarch as flour to achieve the same thickening.Made of finely-ground white rice, rice flour (which is gluten-free) is often used in baking, or to thicken soups and stews. Since it’s more delicate than wheat flour, it’s a great cornstarch sub.When you add more water, it just takes more time to thicken the sauce or soup.
If you’re a seasoned cook, you can start with a 1 to 1 ratio: 1 tablespoon cornstarch and 1 tablespoon water. Just keep in mind it’ll thicken very quickly and end up in a clump if not mixed quickly and well.We’ve put together a list of the best low-carb thickening agents to add to your keto-friendly meals so you can enjoy soups, stews, smoothies, and chili again without racking up the carbs.
Consult this list the next time you need a replacement for cornstarch, flour, and other thickening agents in.When it comes to thickening sauces, stews and soups, there are many alternatives to cornstarch. What’s more, many of these thickeners have different nutritional properties than cornstarch.Cornstarch is a common thickening agent in the culinary arts, but if you add it directly to the liquid you want to thicken, it will clump up. To thicken a sauce or soup with cornstarch, you first need to make a slurry, which is a mixture of equal parts cornstarch and liquid (usually water, stock or wine).
You will find soups and sauces that have been thickened by potato starch will look a bit more liquidity once the soup or sauce has cooled down. You can use potato starch like cornstarch. When you use potato starch to thicken soups or sauces, I would use one hand to pour the potato starch water in and with the other hand use a spatula or wooden.Making a soup, thickening a puree, or pumping up a sauce? LC Thick’n Saucy.
Since LC Foods is a site sponsor, I have reviewed this product and can attest to its efficacy in dishes, soups and sauces. A proprietary mix of tree, vegetable and other gum.Cornstarch is most commonly used to thicken liquid-based foods like soups, stews, sauces, or custards. When used correctly and in appropriate amounts, cornstarch is translucent and tasteless.
117 grams of carbohydrates 2 grams of fiber When it comes to recipes, cornstarch is mainly used for thickening sauces, soups, stews, custards, and other liquid-based dishes. Some people prefer cornstarch over wheat flour because of its translucent color and lack of flavor, but the high carb count is an important factor to take into consideration.Cornstarch is great for thickening sauces and soups, but if you try to add it directly, you’ll get lumps. You need to make something called a slurry.
There are 7 grams of carbs in cornstarch and 6 grams of carbs in flour per tablespoon, according to USDA data. A typical store-bought gravy contains about 4 grams of carbs per quarter-cup serving, which isn’t going to break the bank for more liberal low-carb diets, unless you eat more.CornstarchCornstarch is actually a flour. It is the endosperm of corn kernels that has been dried and ground. Corn starch is used as a thickening agent in soups and liquid-based foods, such as sauces, gravies and custard.
It is sometimes preferred over flour because it forms a translucent mixture, rather than an opaque one.If you’re eating low-carb, knowing how many carbs in cornstarch used to thickeners for sauces, soups, and other recipes can help guide meal prep. More information List of thickeners for low-carb sauces.50g You might have heard of it, but then again you might not have. Glucomannan derived from Konjac is the most amazing thing you can imagine when thickening sauces, gravies, soups, custards and stews.
Just think – something with no sugar, no carbs, no calories and no starch – yet is versatile, delicious to work with, and is a soluble fibre too. Feels like we’re dreaming The glucomannan.
List of related literature:
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from The Coconut Ketogenic Diet: Supercharge Your Metabolism, Revitalize Thyroid Function, and Lose Excess Weight | |
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from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body | |
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from Starch: Chemistry and Technology | |
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from Food Biochemistry and Food Processing | |
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from Cooking for Geeks: Real Science, Great Cooks, and Good Food | |
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from Dr. Atkins’ New Diet Revolution | |
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from Prescription for Dietary Wellness: Using Foods to Heal | |
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from Pulse Foods: Processing, Quality and Nutraceutical Applications | |
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from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen | |
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from The Encyclopedia of Nutrition and Good Health |
73 comments
is there a winner? I’ve always been taught corn starch is the best way.
Love throwing mashed potatoes in my soup! It’s So good!!
#nosoupforyou
What would be the best thickener for a sauce that I’m baking with chicken breasts. I was thinking of adding cornstarch to the sauce prior to baking the chicken. My hopes is to allow the sauce to thicken while baking the chicken. Although most sauces I use becomes diluted by the moisture in the breast, this is why I wanted a thickener. But I usually would transfer the sauce from the baking pan to a sauce pan with a little water and cornstarch. I would like to eliminate the sauce pan step. Any ideas?
Thank you so much!!! I never make perfect gravy!!! it’s always lumpy or still THIN…I followed your instructions to a T even though I had much more sauce than you but I continued to add the sauce to a small amount of starch until I got the desired texture then BOOM!!!
I make this beef n broccoli Chinese dish in my crockpot it calls for beef stock&few other liquids how can i get it to thicken up it calls for 2tbls of cornstarch&4 tabls of water. It doesnt wrk just adds more liquid. If u could help me w/the ratio id be soooo appreciative! love ur bideos!
This video was very helpful for my Thanksgiving needs! Thank you Susan! Have a great holiday!
Very cool, but if I used a meatl spoon on that same very pan, my wife would come Unglued lol…
I like this, it reminded me to use cornstarch more often, I always try using flour and invariably end up with lumps and a big big mess. thank you.
Thank you for the nice comments glad you find the videos useful!
Can corstarch be used to thicken a fridge cooled or room tempature fluid like milk. Looking for a way to thicken a protein milk beverage with a taste-neutral additive.
Also, could arroroot be used for this purpose.
You made me understand how to use starch… Fish stew I’m coming for youuuuu
thank you for this. I have used it as the starter for my lessons on making sauces.
How do you prevent it from making those clumps of cornstarch in sauces and such?
Whenever I thicken a soup or stew with a roux, I tend to end up with a crust or blackened burned crap on the bottom of the pan. Especially if reheating for another meal. How do you avoid this?
I make a ‘protein pudding’ for dialysis patients, start by putting a Nepro drink in the blender, and then adding an enormous amount of pure egg white protein powder. I’d like to thicken up the Nepro a bit before adding the protein is there a thickening agent that can be dumped into a blender contaigning a cold/room temperture liquid meal? All the ones I’ve come across so far require cooking.
I came here looking for alternatives to Corn Starch as it’s not readily available in any stores in my area. This is a fantastic video. Very informative. Thank you.
I’m learning how to cook and having trouble with thickening gravy or sauces. I watched your videos and you make it look so easy. When you have beef stock (juice after cooking a pot roast, I add flour/water mixture slowly but it does not thicken within 3-5 minutes…….:(
Your clear tender voice makes the learning experience more interesting, really. Thank you for all the great tips!
Knox gelatin powder adds the sticky bone broth element that most soups lack AND it thickens a bit too. For chicken or turkey soup, add some STOVE TOP STUFFING mix.
excuse me for being blunt but….I must say you are….one hot lady……and thanks for sharing
It’s easier to add the water slowly instead to the 3 spoons already in the container to avoid the clumping. It’s better that way.
One of my friends was telling me that one way to thicken gravy is to add a little bit tapioca (without rice). Could you just add a little bit of flour and ordinary margarine together as alternative?
If that’s a teaspoon I’d hate to ask for two sugars in my coffee!!!!!!!
Hell yeah u saved me a trip to the store. Was going to get corn starch to thicken my teryaki sauce but butter and flour will do thanks alot.
I recently made mushroom broth and followed the recipe faithfully, but felt it was too runny. Could I use cornstarch as illustrated to thicken it as shown?
I just noticed her last video was 4 years ago! I loved this video! Please come back!
What would be the best thickening agent for shave ice syrup? Thank you very much.
Sauces are the hardest part for me, yet a good sauce makes a great meal.
Depending on the soup, I’ll use corn starch slurry or instant potato flakes. Great results.
Thanks but can you try a true panel of thickners. Agar, Tapioca, Cornstarch, potato starch, all purpose flour, then their consistency when the dish is cooled, cause some get runny others get “snotty”, etc.
Good explanation, nice channel. I’d love to have other suggestion by the chef about other “unconventional” thickening agents, such as tapioca, agar agar, xanthan, eggs… Would be really appreciated:-)
I cant use any corn products is there another option to avoid corn starch
Put all of the corn starch into the cup first and use cold water to put over top of it and it will never clump ever. this can be done using any amount of cornstarch. Do this into a separate cup and pour it into your sauce or gravy as a thickening agent.
I have found with either a flour roue or a corn starch roue (thickening agent), shake the dickens out of the liquid in a closed container (like a baby food jar) prior to adding to the heated liquid to be thickened. No measuring required, you just want it liquified and not a paste when adding to your gravy or sauce. Shaking eliminates lumps, but still slowly add the roue to the sauce or gravy. Heat is what thickens.
To avoid clumps or shaking use cold water when mixing in corn starch.
What about if I just want to thicken cream for a pasta what method would you use
what method do you recommend me for thickening worcestershire sauce?
My favorite thickener is…..peanut butter. Adds a nutty flavor and does thicken the soup some.
When you add stock to roux is the liquid cold or hot?
Thank you.
Wow this was a clear and understandable video… I like her as a teacher
clear language…professional approach….educational and useful…well done
I never have any problems making gravy with a roux base, but I love the smooth and satiny texture of a cornstarch base. Thanks for showing us how it’s done.
How much roux for a cup of liquid would you use…..thank you
can i replace corn starch with something else dont have any i want to make a pastry cream
Very helpful and your voice is less annoying than Todd Mohr. Always a plus. lol.
Are these tips for the people who live under rocks or something? Oh i forgot, common sense is not so common these days anymore.
Hi Susan, can you use arrowroot and butter to make a roux? Thanks for sharing your knowledge!
Plot twists:
0:15 The window is made of soup.
2:58 He offers soup, not bread?
My mother and father never taught me how to cook nor did other adults in the Children’s Home I was placed in because most of them didn’t know how to cook much. Over the years I’ve gained an interest in cooking and also learning techniques like your video. Love your teachings and it’s very helpful.
make a roux with any sautéd veggies you start with. then make your soup. done.
The information is not accurate. The abbreviation for tablespoon is TBS, not tsp.
Thank you so much. If I wanted to thicken say, a corned beef stew Corn starch method or beef stock with a rue. Has anyone tried
I have tried these methods but the flower/cornstarch separates from the liquid
Thanks! I made the gravy too watery on thanksgiving and this helped me make it creamy again
A before (adding the thickener) and after results would have been a real plus for this video….thumbs down….
Great help. I always added water to cornstarch and have never once gotten the ratio correct. This works much better for me. Thanks for sharing.
I use a small Mason jar makes it easier to shake it and combine
Canned Cannelloni Beans (white beans) puree them in a blender, add to any soup to thicken.
I needed this in a pinch, so I’m glad I came across this video. I’m assuming I used a whisk which helped with keeping the clumps out.
instant mashed potato flakes while the soup is cooking thickens and dont give a strong flavor. thats an old trick works with pasta dishes that are thin too
Thank you, I needed that last one for Daniel fast, gonna try it next time
My mother used one of these tricks a little too much when I was younger! My dad told me about the story and how he stacked the salt and pepper shaker on top of the gravy! Great tips and thank you for sharing!
Roux should be made with pure starch, otherwise you have to spend hours burning off the wheat protein. Escoffier commented on that.
I first saw Julia Child make a beurre manie when she was making Coq au vin. I thought it was a little unusual because it was my understanding that one of the reasons you cook a roux is you use dry heat to cook out that raw flour flavor. You don’t get that with this method?
Can i try thickening my strawberry syrup with the 2nd method for my cheesecake?
I love the first method! I did it with Becel margarine and flour and it worked great. I’ve tried making a roux before but I found it too easy to somehow screw it up! D:
Any suggestions on how to thicken my seafood boil sauce I’d prefer it to be less runny. Thank you for any advice given
I NEEDED THIS!!!!!!! I get soo tired of the flour taste from roux’s
Thank you for sharing. I’m home now, became disabled, so I cook more. And, it’s wonderful you share a way to save money.
My only gripe, You can literaly see a line around the pan so its really not that hard to tell if you reduced something by 1/3rd or anything else unless its a weird number. But a 1/3 or 1.2 is simple. ;p
I like this vid just one thing when I was at catering collage what you called browning the flower I was told it was called burning it LOL guess my tutor was wrong lol
My sister has used potato flakes to thicken her soups for a long time.
Well, these are all great ideas but you can put cornstarch, a very cheap ingredient, in a wire or plastic mesh strainer and shake it above your pot while you are stirring and you will get a thickened soup with no little cornstarch clumps easy peasy! Flour works too, the same way… or instant potato flakes dumped by the handful.
I truly cannot see myself making a butter-flour ball I would just scoop up some butter whack it off of the spoon into the pan and sift an amount of flower in until it’s thickened, while stirring, in the manner I described above for the cornstarch and flour. I am equally as likely to put in some instant potatoes and a chunk of butter -whichever is closer.
Buerre manié is a great way to start a good gravy, or even a roux for Cajun cooking, but I still probably would not make a ball of the ingredients, as that just seems like an extra step I want to hurry up and get to the eatin’.
I have room temp butter at all times and my flour canister is right there by the stove, i just have to reach for a clean spoon to dip in the flour and reach left for the mesh strainer… just a few shakes and stir.
You could start a soup with a roux of butter and flour, brown it a little just like you might for the start of a gravy, adding some broth, but you would have to add in cooked vegetables as it would clump on the bottom of the pot if it had to stay there till some raw vegetables cooked fully -same with instant potatoes by the way.
You could start that roux or gravy, or if you just happen to have a French butter ball handy, melt it down, and put some sauteed onions in there if you were going to make an onion soup that way. Just add Regular whipping cream or some half and half. Please note that due to the butter content already in this start, you may not want to
-but could –add Heavy whipping cream, as it has more butter fat (for those of you who didn’t know that already).I always add the thickening later, after the vegetables have cooked.
A favorite way of thickening something that is creamy anyway is by using evaporated milk, with or without butter it depends on how much better I’ve already used or whether I want any in it or not.