Thickening

Binding, bonding, peeling or alloying is seen to provide a creamier texture when cooked, the thickening of liquids, such as soups, and sauces. This can be achieved by one hand ingredients that bind water, on the other hand by those that emulsify grease and water.

Clear soups are usually made ​​with flour (usually wheat flour, and occasionally corn starch or potato starch) still bound during cooking. The starch is mixed with a little cold liquid and then mixed with the food. The binding does not begin until after briefly boiling.

Sauces are made by adding starch ( mostly potato starch or flour) or protein often thickened usually in conjunction with a fat ( margarine, butter, cheese, peanut butter, etc.).

Soßenbinder as finished products usually contain specially granular starch that can be given without clumping into the boiling liquid. If egg used for binding, the sauce must not boil again, because the egg whites will curdle.

Further binders ( thickeners ) are:

• Agar ( E 406 )
• Yolk
• Gelatin
• Roux
• Flour Butter
• Pectin ( E440 )
• Tapioca starch
• Sago
• Guar gum (E 412)
• Cream
• Blood