Starch Technique: Using Starch Slurries to Thicken Stews
The starch technique is a tried-and-true method for thickening stews without compromising flavor or texture. It's all about creating a starch slurry—a simple mixture of starch and cold water—that when added to your simmering stew, works like magic to create a rich, velvety consistency. Commonly used starches include cornstarch, arrowroot, and tapioca, each offering unique thickening properties. Understanding how to harness these powers can transform your home cooking, giving you chef-level control over your dishes. The key is to whisk the starch into a smooth slurry before incorporating it into your stew to avoid lumps and ensure even thickening. This technique is gentle on delicate ingredients and preserves the natural flavors of your stew, making it a favorite among both novice and seasoned cooks alike. Let's dive into the science, steps, and tips that will make your stews irresistibly thick and delicious.
Notes
The science behind this technique lies in the starch granules, which swell and burst when heated, releasing molecules that thicken the liquid. Each type of starch behaves differently; cornstarch provides a clear finish, arrowroot works well in acidic dishes, and tapioca adds a glossy sheen. Common mistakes include adding the starch slurry to a stew that's boiling rapidly, which can cause clumping, or not whisking thoroughly before adding to the stew. Always ensure your slurry is smooth and lump-free before incorporating it. For safety, be mindful of hot liquids and use oven mitts when handling pots. As for make-ahead, stews thickened with starch slurries can be refrigerated for up to 3 days; reheat gently to avoid separation.
Steps
- 1 Measure out 1 to 2 tablespoons of your chosen starch.
- 2 In a small bowl, whisk the starch with an equal amount of cold water until smooth.
- 3 Taste your stew to determine how much thickening is needed.
- 4 Bring your stew to a gentle simmer over medium heat.
- 5 Slowly pour the starch slurry into the stew while whisking continuously.
- 6 Continue to simmer the stew, stirring frequently, until it reaches the desired thickness.
- 7 Avoid boiling vigorously as it can break down the starch.
- 8 Once thickened, reduce heat to low and let the stew rest for 5 minutes.
- 9 Adjust seasoning if necessary, as the starch can concentrate flavors.
Ingredients to explore
Apple Cider Vinegar
Apple cider vinegar is a type of vinegar made through the fermentation of apple cider, resulting in a tangy, slightly sweet liquid with a pale to medium amber color.
00 Pizza Flour
00 pizza flour is a finely milled Italian flour prized for its versatility in creating authentic Neapolitan-style pizza crusts. Originating from Italy, it is milled to a very fine consistency, which is reflected in its name, 'doppio zero,' indicating its fine grind. This flour has a balanced flavor profile, offering a mild, slightly sweet taste with a subtle nuttiness. Its texture is silky and smooth, contributing to a tender yet chewy crust when used in pizza making. In cooking, 00 pizza flour is known for its ability to hydrate quickly and develop a desirable gluten structure, resulting in a light and airy crust that can withstand high-heat cooking without becoming overly crispy or hard.
Recipes to try
Spinach and Ricotta Stuffed Pizza Pockets
Golden, crispy pockets filled with a creamy ricotta and spinach blend that'll have you reaching for seconds.
Smoky Ancho Chili Beef and Bean Skillet
Rich, smoky, and deeply satisfying, this skillet dish combines tender beef with hearty beans for a comforting meal.