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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.