Thickener that isn't cooked?

[GrillingFool]

Does anyone have any ideas or know how on this?

Say I make a dipping sauce for appetizers, and this sauce
isn't cooked.

But I want it thick, so it will cling to my appetizer.

How does one thicken it?

Is there a product that will do this, or a procedure?

Thanks in advance!

(Sauce in question is a Nuoc Cham for spring rolls...
Fish sauce, sugar, lime juice, touch of vinegar, garlic,
shallot, Thai peppers, water.)

 

[Marko]

Gelatin

Marko

 

[AllenOK]

I mentioned this on another thread. Pre-activated cornstarch. The brand name I'm used to using is called "Thicken-Up". However, it does tend to be a little "grainy" in texture. gelatine probably would be your best bet.

Would Oyster Sauce affect the flavor of your sauce? It's thick, and might make the consistency a little tighter.

 

[GotGarlic]

Does anyone have any ideas or know how on this?

Say I make a dipping sauce for appetizers, and this sauce
isn't cooked.

But I want it thick, so it will cling to my appetizer.

How does one thicken it?

Is there a product that will do this, or a procedure?

Thanks in advance!

(Sauce in question is a Nuoc Cham for spring rolls...
Fish sauce, sugar, lime juice, touch of vinegar, garlic,
shallot, Thai peppers, water.)

I've used a similar sauce for spring rolls before, and honestly, I don't think it needs to cling to the roll. Just dipping the roll in it, like sushi in soy sauce, is enough. If you want a clingy spring roll sauce, you could make peanut sauce.

 

[GB]

I've used a similar sauce for spring rolls before, and honestly, I don't think it needs to cling to the roll. Just dipping the roll in it, like sushi in soy sauce, is enough. If you want a clingy spring roll sauce, you could make peanut sauce.

This is basically what I came in to post.

 

[GrillingFool]

I want the knowledge of how to thicken without cooking, LOL!
The spring roll sauce is just the current project.

Gelatin! That's a thought.
Yeah, oyster sauce would change the flavor a lot.

 

[Jeff G.]

a little research..



Lecite



is made from non-transgenic soy.
Characteristics:
Presented in a refined powder. Cold soluble. Very soluble in aqueous mediums, but it loses its function in oily mediums. Thanks to its great emulsifying power, Lecite is the ideal product for converting juices and other watery liquids into airs. It also has a surprising capacity to emulsify impossible sauces.




LaTienda.com - Texturas - Lecite

 

[GrillingFool]

So far, my research has found a lot of products for people who have
trouble swallowing...

I was hoping for something I could pick up at the local grocer, LOL.

Might have to special order something....

 

[LEFSElover]

this stuff looks fine, but then again, you can't pick it up at a market....

how about wondra? just a little mixed in should do the trick no?

 

[GrillingFool]

Problem solved!

Walgreen's sells a product called "Thick It".
It is targeted to people with a swallowing disorder called
dysphagia, who need to thicken liquids.

Adds no taste, and is quite versatile.

My Spring Rolls, painted with sauce and wrapped in
napa cabbage leaves with fresh cilantro, basil and mint
leaves are ready for the soiree!