Cooking is an accumulative art. Each time you make a recipe or pass it on it is added to, revised and improved. The best way to learn how to cook is to read through recipes and see what ingredients are paired together. This will give you ideas on what you can mix and what you can’t mix. However, occasionally you will need to step out of the box to develop a stellar new recipe.
Thickeners are one of the safest types of ingredients to experiment with. Thickeners tend to have little or no taste. Their primary purpose is to, strangely enough, thicken broths and sauces. Starches are typically used for thickeners.
There are a lot of great thickeners that you can use. The easiest to find thickener is wheat flour. When using flour as a thickener you will want to mix flour with melted butter to create a rue and then add the rue to your mixture. Flour will need to be cooked before it will start to thicken your broth, soup or sauce. Cooking is also necessary to remove the raw flour taste.
If you don’t want to worry about clumps then you can try arrowroot. This thickener works quickly and it doesn’t need to be cooked. However, to get the best results, you will want to mix the arrowroot with water until it is dissolved and then pour the mixture into the recipe that you want to thicken.
Jewish chicken recipes, as well as several Jewish beef recipes, require thickeners. Return to the Jewish Recipes Blog on Mondays and Fridays for more recipe ideas and cooking tips.
[...] how to cook or cooks who are looking for alternative thickeners. Explore rues and arrowroot.http://www.jewish-recipes.com/jewish-recipes-blog/cooking-tips-and-techniques/jewish-recipes-2/Kosher Cooking – Recipes, Cooking Resources and more!Provides information on jewish cooking with [...]