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shaogo, salt stable means that thickeners maintain their thickening ability in salty environments. the lecithin is an interesting idea. my gut feeling was that lecithin loses it's ability to emulsify at higher temperatures, but, after googling it a bit, i can't seem to find anything that seems to support that.
i'll just add the rustic italian way to do it, bearing in mind that this works best when you don't have to thicken too much - throw in dried breadcrumbs, a teaspoon or so at a time. this is great if you've got a nice rustic pasta sauce going and just need to thicken the slightest bit. don't do it for a fine french sauce
1. when using flour and/or cornstarch to thicken, some people say it cannot be cooked too long or boiled, or it will thin out. others say it can be cooked for a quite a while and boiled fine. can anyone clarify for each of these? if you can't boil or cook long, then why do recipes use either in baked dishes, where they most certainly will reach
i would think that you could thicken it with the cauliflower itself. scoop some of the cauliflower and broth out and puree in a blender, then return it to the pot. or use an immersion blender if you have it. potato would work fine too, but you'd probably still want to puree a portion of the veggies if you want something thick.
read the guidance for a peach / blueberry crisp - thickener? discussion from the chowhound home cooking food community. join the discussion today.
any starch, corn starch, flour, etc. will act as a thickening agent but, for desserts, your best choice for a thickening agent would be egg yolks. depending on the quantity you have made, add egg yolks and mix thoroughly, then heat over medium/low heat with constant stirring. you could have an extra egg yolk or two standing by which you could
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