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Ingredients and Preparations

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Making a liquid thicker is one of 
the most basic tasks in cooking. It is a key part 
of making sauces, soups, and many beverages. 
Thickening is included in some of the earliest 
recorded recipes. The celebrated early Roman 
cookbookApicius described ways to thicken 
liquids by reduction and by adding wheat starch, 
pounded bread, or egg yolks. Since then, cooks 
have developed many more techniques for giving 
liquids the thickness and texture they want.
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