Guest guest Posted May 1, 2002 Report Share Posted May 1, 2002 * Exported from MasterCook * About Vegetable Based Thickeners Recipe By :Robin Robertson Serving Size : 0 Preparation Time :0:00 Categories : Information Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- STARCH THICKENERS: cornstarch arrowroot kudzu ALTERNATIVES: vegetable and fruit purees soft tofu bread Most sauces require the use of a thickening agent, or liaison, in order to achieve the desired texture -- it's what turns liquid ingredients into a sauce. Meat-based cuisines use heavy cream, cold butter, sour cream, and the classic flour-and-butter combination known as a roux, or beurre manie, a roux-like cousin made by kneading together equal parts of butter and flour. However, there are a number of vegetable-based thickeners available that are considerably more healthful. They come in a variety of guises, including starch thickeners, such as cornstarch, arrowroot, or kudzu, that get blended with water. Other vegetarian thickening agents include vegetable and fruit purees, soft tofu, even bread. Leaner still is the reduction method, whereby some of the liquid in the sauce is evaporated over heat and no thickening agent is used at all [...reduction]. Description: " Page 302 " Source: " Vegetarian Meat and Potatoes Cookbook 2002 " S(Archived by:): " Veg-Recipes 2002 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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