Thickening AgentsSauces must often be thickened so they are not thin and runny. Chef Susan explains and demonstrates the four methods to thicken a sauce: reduction technique, corn starch, beurre manie or a roux.
Thanks. I have just started getting into the kitchen. My wife is a southern style cook and likes to make just about everything fried and unhealthy as possible. As I am about to hit the 40 yr old mark, I can't continue to eat this way unless I want to keep seeing those strange looks on my doctors face when he gets my yearly labs back. In other words, for the sake of my family's health, I have decided to take over the kitchen. Hopefully, I can do this without offending anyone. Thanks for the tips!