How To Use Different Types Of Thickeners

• Flour (all-purpose):

  • May be used to thicken gravies, sauces, and puddings.

  • It gives sauces an opaque appearance.

   

• Cornstarch:

  • This is used to thicken sauces and puddings when a translucent product is desired.

  • Its thickening power is about twice that of flour.

   

• Tapioca:

  • This may be used to thicken pie fillings and puddings.

   

• Eggs:

  • This may be used to thicken mixtures and to add richness.

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