How Starches Thicken Sauces and Fillings — We’ve Got Chemistry

May 21, 2015

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http://www.thekitchn.com/feedburnermain

Crêpes with Strawberries and Pastry Cream

Are you making a traditional lasagna filled with layers of creamy béchamel? Maybe you are cooking a quick beef and Chinese broccoli stir-fry for dinner with a sauce that’s loaded with ginger and garlic? Or perhaps you’re considering making a sweet, thick vanilla pastry cream to fill a fruit tart this weekend?

In most cases, the secret to a thick sauce (or filling) that coats food evenly is starch, whether plain flour, cornstarch, tapioca starch, or even arrowroot starch. Here’s why these starches do the job so well.

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