Food substances used to give a thicker consistency to sauces, gravies, puddings, and soups. Common thickeners include:Flour and cornstarch: All-purpose flour
are starches commonly used to thicken saucy mixtures. Cornstarch produces a more translucent mixture than flour
and has twice the thickening power. Before adding one to a hot mixture, stir cold water
into a small amount. You can also combine either flour or cornstarch with cold water in a screw-top jar and shake until thoroughly blended. It is critical that the starch-water mixture be free of lumps to prevent lumps in your sauce or gravy.Quick-cooking tapioca
: This is a good choice for foods that are going to be frozen because, unlike flour- and cornstarch-thickened mixtures, frozen tapioca mixtures retain their thickness when reheated.
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