My sauces always come out like water, even if I was to only use a tea-spoon of water it would come out like the fucking ocean. How do I thicken my sauces and not make them watery, tasteless shits?
flour, starches, cum
What kind of sauce are you talking about? Solutions will vary
Just reduce it? Let it simmer for a while (1h+ if needed) and it'll become thicker.
Or add breadcrumbs or something if that wouldn't affect the dish too much.
reduce
>>7499046
this and gelatin (from stock/broth or just powdered)
>>7499047
The sauce in my pic
>>7499040
Describe some of the sauces you make; that will make it much easier for us to help you.
Some random suggestions since I don't really know what kind of sauce you're trying to make:
-don't use water, ever.
-If using wine, etc, note that it needs to reduce for a long time
-if using stock/broth make sure it's the good stuff, not the watery crap from a can or carton. stock should contain a lot of gelatin which provides thickness to the sauce
-some sauces are thickened with starch, like cornstarch or roux
-if you're making a cheese sauce make sure you're using good cheese. the additives in some cheap cheeses can fuck with the texture of your sauce
>>7499052
So, Italian-ish tomato sauce?
1) don't use shitty water tomatoes. If using tomatoes from a can make sure to drain them. If using fresh tomatoes then squeeze out the seeds first (google tomato concasse)
2) Reduce
>>7499064
>So, Italian-ish tomato sauce?
where did you get that from? the sauce in his pic is satay sauce
Reduce it
>>7499067
I had no idea what pic he was referring to: OP, or the other one.
OP looks like it's already a finished product so that's not really "his sauce".
>7499048 could be all sorts of things but my first guess was some kind of a "red sauce".
>>7499040
add starch, flour, oil....
reduce it via simmer...
Pro tip if you intend to use a starch like flour or corn starch to thicken a sauce: grab a cup and spoon mix some of your sauce with the starch. If you add it straight to a heated sauce it will just clump up and you'll end up with a lumpy sauce. Once it's finely mixed in the cup add it back to your pan or pot.
>>7499040
reduce it
or there's the japanese method: add flour/starch to the liquid
