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food thickener, thickening agent, liason, beurre manie,

To create a denser liquid or mixture by either adding a thickening agent or by boiling to reduce the existing volume of liquid.

A food product used to provide a thicker texture to a liquid or food dish. Some thickeners are used for medical purposes to enable the swallowing of food to occur more easily, without choking.

A flour-like substance obtained from the white heart of the corn kernel. It is tasteless, but is very useful as a thickener, having double the thickening properties of regular flour.

A powdery substance obtained from wheat kernels. It is very useful as a thickener, but it doesn't have as much thickening power as cornstarch, which requires only half as much to achieve that same level of thickening.

A French sauce that is basically a thickened cream substance, which can be served as a topping for fruit, applesauce, cobbler, or pudding and can also be used as a thickener in sauces.

A thick, clear, gelatin-like substance made from fruit juice, sugar, and the thickener pectin, which are cooked together to reduce the liquid content, concentrate the flavor, and thicken the mixture.

A sauce that generally serves as a base for other sauces to flavor meats and vegetables. It is made from a brown meat stock and thickened with cornstarch or roux (flour cooked with butter).

A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups.

A product used to thicken milk when making custard, ice cream and cheese. Rennet tablets contain the natural coagulating enzyme, rennet.

A tropical plant native to the Americas that is grown for its fleshy round tubers, which produce an edible starch after processing.

A thickening agent and food item made from pigskins or from beef bones, cartilage, and tendons. It is then processed into an unflavored, transparent protein powder and sold in a powder form, as granules, or as thin sheets which may be referred to as "leaves.

A form of seaweed that has been dried to be used as a thickener in food. Traditionally used in Asia, it can be substituted for gelatin.

A food additive that is most often used as a thickener or stabilizer. This ingredient is produced from legume plants in arid areas of India, Pakistan and the U.S.

A thickening mixture, made up of equal parts flour and water, which is used for making soups, stews, and sauces.

A thickening mixture that is made up of equal parts flour and water, that is prepared for use in making soups, stews and sauces.

A thickened liquid that is flavored or seasoned to enhance the flavor of the food that it is to accompany.

Thickening a sauce enough so that when lifted and poured from a spoon, it falls in a wide band or when stirred with a whisk, the bottom of the pan or bowl is exposed.

To thicken and intensify the flavor of a liquid by rapidly boiling the contents in an uncovered pan in order to evaporate excess liquid.

A slightly thickened broth, originating from British India, containing meat such as chicken, vegetables, rice, cream, and seasoned with curry as well as other spices.