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How to thicken naturally without altering taste?

#thickening #naturally #lastminute

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#1 SauceBoy72

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Posted 29 January 2018 - 01:19 PM

Hey All,

 

I'm in the process of cooking a batch of sauce that I've made a number of times. For whatever reason when I scaled up the recipe the sauce came out way to thin. I need to thicken it quickly before hot-filling bottles, but would like to do so without xanthan gum. Need to make sure PH is not significantly affected. Was thinking corn starch slurry but I believe that would raise the PH.

 

Any advice is welcome!

 

Thanks,

eb



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#2 Muckyai

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Posted 29 January 2018 - 01:49 PM

Can you cook it down till it reduces?

#3 The Hot Pepper

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Posted 29 January 2018 - 02:13 PM

1. More peppers/less liquids

2. (What Muckyai said)

3. Don't strain out pepper flesh make sure to cook it until it becomes sauce

4. When all else fails, seek thickeners and some can advise here; carrots, xanthan, etc. but first try 1-3



#4 jedisushi06

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Posted 29 January 2018 - 04:29 PM

Made a sauce today with carrots and banana.  had to thin it out with some water.  



#5 texas blues

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Posted 29 January 2018 - 05:41 PM

Reduce.

 

Reduce.

 

Reduce!!!!

 

 



#6 SauceBoy72

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Posted 29 January 2018 - 06:08 PM

Thank you all!

 

The simple solution is generally the best. I reduced the hell out of everything (and also added some additional peppers and onions). Seems to have done the trick. Will open a sample bottle in several days and see if it's right. If so, MORE OF EVERYTHING next time I cook!

 

-eb



#7 jedisushi06

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Posted 29 January 2018 - 06:44 PM

https://www.chowhoun...-sriracha-31099

 

This is a good a base recipes i've used on my last two sauces.  I added onions to mine and ran the second batch thru a food mill then added water.  I also added orange zest and juice.  



#8 SavinaRed

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Posted 01 February 2018 - 05:32 PM

https://www.chowhoun...-sriracha-31099

 

This is a good a base recipes i've used on my last two sauces.  I added onions to mine and ran the second batch thru a food mill then added water.  I also added orange zest and juice.  

I've added zest from my mandarins, meyer lemons and limes in some sauces and it does wonders along with some juice from each.



#9 jhc

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Posted 13 February 2018 - 02:06 AM

Xanthan gum is natural, in case you were worried it isn't. But it's not a great thickener... much better to use a tiny amount (if at all, of course) as an emulsifier.



#10 dragonsfire

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Posted 13 February 2018 - 11:25 AM

tapioca starch works well and cheap.



#11 The Hot Pepper

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Posted 13 February 2018 - 11:30 AM

Xanthan gum is natural, in case you were worried it isn't. But it's not a great thickener... much better to use a tiny amount (if at all, of course) as an emulsifier.

 

Actually the problem is it IS a great thickener. lol. No finesse like with other thickeners. 


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#12 jhc

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Posted 13 February 2018 - 10:07 PM

 

Actually the problem is it IS a great thickener. lol. No finesse like with other thickeners. 

Ha... I suppose that's another way to look at it. Problem is once it thickens it can leave a not so great mouthfeel. TBH, I will use flour or cornstarch in gravies and pan sauces but I don't think I'd like that feel in a hot sauce either.






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