Desserts are often thickened with sago, tapioca, gelatin or a gelatine substitute such as agar. Soups, sauces and stews are more often thickened with a starchy product like cornstarch, arrowroot or wheat flour, or a fat and flour mixture such as roux or beurre manié. More rarely, savoury dishes may be thickened with blood.

In cooking, thickening is the process of increasing the viscosity of a liquid either by reduction, or by the addition of a thickening agent, typically containing starch.

Desserts are often thickened with sago, tapioca, gelatin or a gelatine substitute such as agar. Soups, sauces and stews are more often thickened with a starchy product like cornstarch, arrowroot or wheat flour, or a fat and flour mixture such as roux or beurre manié. More rarely, savoury dishes may be thickened with blood.

Common misspelling(s) of thickeningthikning Translations: ThickenerTopHome > Library > Literature & Language > Translations Dansk (Danish)n. - fortykkelse, jævning

Français (French)n. - (gén, Culin) épaississant

Deutsch (German)n. - Bindemittel

Ελληνική (Greek)n. - παχυντικό, πυκνωτικό

Italiano (Italian)addensante

Português (Portuguese)n. - espessador (m), engrossador (m)

Русский (Russian)уплотнитель, сгуститель, концентратор

Español (Spanish)n. - espesador, condensador