To reduce the amount of excess water is liquid dish, you could use some sort of special effect powder, which is not light dishes and taste loss.
1. Arrowroot
Arrowroot (made from arrowroot) is commonly used to thicken soups, stews and meat sauces. They are also useful in treating a number of diseases related to the digestive tract, such as diarrhea or abdominal pain. Made from the arrowroot tubers (roots) of arrowroot was dried and pureed into a fine white powder, colorless and odorless. In cooking, arrowroot is mixed with a little warm water, forming a thick emulsion mixture.
You can easily distinguish the essence of arrowroot with mild aroma emitted during cooking. People who are allergic to wheat can use arrowroot instead because they are very good for health.
2. Cornstarch
This powder is also a popular choice in kitchens. This is considered one of the thickener cheap and convenient for us. The basic principle is to use cornstarch to mix them with cold water, then, for the dish while still hot. Do not use warm water to mix cornstarch because they will be lumpy, do dishes be Piglets. Corn starch is used to thicken gravy because they produce fine match for spicy dishes.
3. Potato flour
Potato flour slightly mucilaginous. Thus, they are seen as a thickener for food quite good. Professional chefs often use more potato flour in baked goods and processed foods.
4. Green bean powder
Not only used as a thickener, gram flour is also a binder in Asian dishes. This powder should never be used alone but is often mixed with a little water or curd to increase specificity. You can for potato starch in potato dishes and Indian curry.
5. Almond flour
Almond flour is considered as an alternative to the thickener best powder in case you want to leverage the food nutrients. This powder can be used for stews, pies, jellies… The sweet dishes and fruit desserts can also be mixed with almond flour to help thicken easier processing.
