Soup thickening
In article >,
George > wrote:
> SteveB wrote:
> > I went to a restaurant yesterday, and they had great clam chowder. Then my
> > wife made some corn chowder today, and it was altogether different. The
> > thick almost gravy broth had a flour taste. The restaurant chowder had the
> > same consistency, but a much more flavorful broth.
> >
> > What is a good combination for thickening soup broths? Cornstarch? Wondra?
> >
> > Steve
> >
> A common method is to use a stick blender for a short time or just
> remove a ladle or two and puree in the blender and reintroduce. If you
> can taste flour it wasn't cooked. Make a roux separately (heat fat of
> your choice, add flour, stir till cooked) and add it to the chowder.
I personally prefer Arrowroot, or Cornstarch if I've none on hand.
Arrowroot gives a lovely finish.
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--Om
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-- Steve Rothstein
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