tag:blogger.com,1999:blog-3001743891166826926.post3972363913174214199..comments2023-10-20T04:38:14.212-07:00Comments on Gastronomical Inspirations: How Do You Like To Thicken Your Sauce?Christopher Allen Tannerhttp://www.blogger.com/profile/05447054000913717068noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3001743891166826926.post-38780562891039815012008-12-08T18:38:00.000-08:002008-12-08T18:38:00.000-08:00Forgot to me mention...An emulsifier is an ingredi...Forgot to me mention...<BR/><BR/>An emulsifier is an ingredient (such as egg yolks, ground nuts, ground mustard, etc) that is added and used to combine two or more ingredients that otherwise would not normally combine well.<BR/><BR/>Such as oil and vinegar. Add and emulsifier and you suddenly have a combination that will hold and not separate easily.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3001743891166826926.post-53549888823932858632008-12-08T18:35:00.000-08:002008-12-08T18:35:00.000-08:00Hey there, great article, but I have only one comm...Hey there, great article, but I have only one comment. <BR/><BR/>A liason is not a thickening method. Its a technique used to combine ingredients to temper them. For example, Hot milk to an egg mixture requires a liason to avoid curdling/cooking the eggs.<BR/><BR/>I think you mean to "emulsify". An egg emulsion can thicken a sauce as you describe. <BR/><BR/>The term liason is simply the technique used to combine the hot and cold ingredients without breaking, curdling the resulting sauce.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3001743891166826926.post-54580011792625401662008-06-01T23:16:00.000-07:002008-06-01T23:16:00.000-07:00You apparently have a widget error and I'm told I ...You apparently have a widget error and I'm told I should advise you to recreate your widget. Don't know what the error is, it let me subscribe. <BR/><BR/>As for thickeners, wow, never thought seaweed could thicken anything! Bean juice, I can see that. I love pot liquor from beans! I'm always unsure what to put it in (besides my mouth). Of course, I've heard of bean paste, it's used in so many things. Is it also a thickener? In Mexico once we were served American style sub sandwiches that had some sort of black bean paste spread on the bread instead of mayo. It was SO good!<BR/><BR/>No, no particular culture I was asking about. Just thickeners that existed before corn starch in Japan and in Asia. I'm now eager to try some arrowroot powder because of your blog entry. <BR/><BR/>What do you mean by liason?<BR/><BR/>I've made congee a few times and can see how that might be used to thicken a soup. Mostly I was thinking about alternative thickeners for stir-fry sauce. I like my sauce fairly thick and too much cornstarch makes the sauce taste chalky. So I end up using a thinner sauce than I'd really like to. And I avoid wheat when possible, so I didn't want to use flour. Also.... I live in a very remote area and am not able to order online much--I thought maybe you'd have some brilliant and simple suggestion. I suppose I should just whip out the eggs.Geniehttps://www.blogger.com/profile/02035732790904857758noreply@blogger.comtag:blogger.com,1999:blog-3001743891166826926.post-67517532720650967692008-06-01T22:35:00.000-07:002008-06-01T22:35:00.000-07:00Hey, I added the widget, just never thought of add...Hey, I added the widget, just never thought of adding one thanks for the suggestion. <BR/><BR/>As for the thickening of Asian sauces, I would think they might of done something with seaweed which when cooked down has the ability to thicken sauces. Certain soups are thickened with eggs as well a liason similar to the ones used in French cooking were used as well. Other cuisines would use overcooked rice or as in Indian cuisine, overcooked beans that break down and thicken the liquid.<BR/><BR/>Each Asian culture is different though, do you have a specific one you are looking at?Christopher Allen Tannerhttps://www.blogger.com/profile/05447054000913717068noreply@blogger.comtag:blogger.com,1999:blog-3001743891166826926.post-8153491110120617092008-06-01T19:54:00.000-07:002008-06-01T19:54:00.000-07:00Hi there! Any chance you'll put a "subscribe by e...Hi there! Any chance you'll put a "subscribe by email" widget on your page so I can keep up with your latest entries? I'll never remember to just come by and check.<BR/><BR/>I found you because I was Googling to see what Asians used to thicken their sauces before cornstarch. Your page turned up. So, any idea how Asians thickened their sauces before America started selling corn outside the U.S.? Egg yolks, I suppose?Geniehttps://www.blogger.com/profile/02035732790904857758noreply@blogger.com