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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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12700757 No.12700757 [Reply] [Original]

How do I make my sauce thicker? I'm getting sauce splatter all over the table as I am eating.

>> No.12700758

Starch

>> No.12700760

One word:
Corn starch

>> No.12700762

Put a thickening agent in it. Tide pods work well.

>> No.12700770 [DELETED] 

Cool for longer and let them reduce.

>> No.12700771

>>12700758
>>12700760

I tried this a couple of days ago with chicken stock that I had cooked pork tenderloins in but the corn starch didn't really thicken it. I put a few tablespoons in but it stayed really thin. Is there anything else I could've added to thicken it up?

>> No.12700784 [DELETED] 

Cook for longer and let them reduce.

>> No.12700785

>>12700758
>>12700760
>>12700771

Here's the recipe I used by the way:
https://recipeteacher.com/best-damn-instant-pot-pork-tenderloin/

Didn't really understand what went wrong, my girlfriend who actually knows how to cook seemed confused too when the corn starch didn't work.

>> No.12700787

>>12700771
More starch.

>> No.12700796

>>12700787

Just keep adding starch and boiling it and then seeing if it thickens up?

>> No.12700800

Cook it for longer and let it reduce naturally.

>> No.12700804

>>12700771
You know you have to bring it to a boil, right?

>> No.12700807

Only fucking LIBERALS like thick sauces. Are you a liberal?

>> No.12700808

>>12700757
flour or boil more water out.

>> No.12700811

>>12700807
Yes I'm a liberal in the classical sense

>> No.12700839

>>12700804

I scooped out some of the stock, added the corn starch, mixed them together, added it back and then once it got to a boil I turned the heat off and let it sit. How long do you let the gravy boil for usually?

>> No.12700840

>>12700811
>Yes I'm a liberal in the classical sense
That only means you swallow instead of enjoying the facial.

>> No.12700856

>>12700839
>How long do you let the gravy boil for usually
It shouldn't take more than a minute. Whisk it around as it comes to a boil and you should be able to feel it become thicker.

>> No.12700924

>>12700757
Dont jerk off for a few days

>> No.12700933

One tablespoon of corn starch is enough to thicken like 2 litres. I don't know what the fuck you are doing.

>> No.12700936

>>12700811
Fucking liberal.

>> No.12700976

>>12700757
Higher heat
>>12700811
Disgusting.

>> No.12701001
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12701001

>>12700933

>> No.12702243

>>12700757
Rice flour works well for me, I use it to thicken my alfredo sauce

>> No.12702280

my german friend makes tomato sauce with a roux
sounds weird to me but I guess it would make it thicker
I just reduce it if it's too thick

>> No.12702574

>>12700757
make a roux, 1 tbsp of butter and flour

>> No.12702621

>>12700757
use pasta water

>> No.12702646

Put a jar of peanut butter in there

>> No.12702666

>>12702280
That’s the old French method. It gives it a certain sweetness and richness reminiscent of ketchup. That is also why post neavue cuisine did away with that method. I like it though.