How do I make sauces thicker? I like sauce a little burnt, because after I'm done cooking whatever I'm cooking, the dark caramelized bits are sweet and tangy. Is this considered bad cooking?
add starch
Depends on what kind of sauce you're making. Gravy and curry sauces: use roux (butter + flour)
>>7193167
Reduce for longer, or corn starch/flour.
>>7193167
Cornstarch, xanthan gum.
It isn't bad cooking, but calling that stuff "caramelized" is bad language.
or make a roux
>>7193167
Arrowgood is good for a lot of things. If a chili or a stew then some masa harina.
For arrowroot add that at a lower temperature for best results, for masa harina then make a slurry then add it or it'll clump up and cause bad times.
>>7193623
Burnt = caramelized, see: mailliard reaction.
Mix cornstarch and water until cornstarch dissolves, slowly add more and more every few minutes until it's a little thinner than you actually want it.
>>7193287
This.
Ive been dicking around with different roux and thickening agents though and I recently learner about a roux with cream instead of butter and shit is pretty good.
>>7193909
>caramelized, see: mailliard reaction.
kill yourself, they are different things.
>>7193167
Keep a can of Wondra around. It will thicken about anything without all the hassle of making a roux or cornstarch slurry.
Add a bit of blood, it thickens sauces quite nicely.
you can also use tapioca flour
>>7196067
sshhhhh, the modern man can't deal with the fact their meat came from animals and typically only buy boneless/skinless garbage.
Flour
Corn starch
Arrow root