The Proof is in the Pudding – Thickening Agent

Ever wondered exactly how your gravy turns from a gloopy mess into that thick, smooth miracle that pairs perfectly with your mashed potatoes? Food thickeners are a key part of everyday cooking, whether you realize it or not. If you’ve worked tirelessly through a roux and wondered every second why you had to be doing this, the answer is in the sauce and any chef will tell you the sauce is everything. I think we can all agree that there are few things worse than runny pudding or thin gumbo. But lucky for you, the science is just as interesting as the product is mouthwatering.

In our online demo, Chef Thomas takes us through the fundamentals of thickening agents in cooking. Exploring the early basics of classical French cooking to the new, modern techniques, he’ll teach you exactly why it’s important for any chef to know the mechanics behind the process. Dietary restrictions? No worries, gluten-free, egg-free, dairy-free, fat-free person. There are options for you too!

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