This is just a brief overview on different techniques you can use to thicken certain dishes, usually things like sauces, gravies, and soups. I don’t want to get too into things here just because it’s a topic with a lot of information, so I just want to give you the most basic information. I’m sure, as time goes on, we’ll get into things more in-depth on a need-to-know basis. Yes, I just said “need-to-know” basis, like I’m the James Bond of thickeners or something. If only I were as hot as James Bond.
There are three basic thickening techniques: flour and water, cornstarch and water, and roux (pronounced “roo.” Darn French and their superfluous letters.) Each has its place and its own pros and cons. In both the cornstarch and flour methods, the general rule of thumb is equal parts starch and water, although you’ll definitely find recipes that call for different proportions. And if the recipe tells you to do it differently, do it.
Cornstarch and Water
Cornstarch is finer, silkier, and doesn’t have the protein of flour. It needs to be mixed completely with cold water before being added to boiling liquid, and once added, it needs to be cooked only until the liquid has thickened. If you cook it too long, it will break down and the liquid will lose its thickness. Cornstarch also makes things clear, so keep that in mind when you’re deciding whether to use cornstarch or flour. You’ll find a lot of Asian dishes calling for cornstarch as a thickener. Also, if you’re using cornstarch in a recipe that calls for flour, you’ll need 1/2 as much cornstarch as the recipe states.
Flour and Water
When you use flour as a thickener, you’ll find that it makes your sauce, soup, or gravy thick and opaque. While cornstarch can’t handle being cooked for very long, flour must be cooked in order to release the thickening properties and also to lose the “raw” taste. However, when cooked for a long period of time, the cooking flour will take on a fantastic taste, especially in highly-flavorful dishes like stews and gravies. Only use white flour as a thickener (it’s a protein thing…and a texture thing…”smooth” and “whole wheat” are two words rarely heard together).
Roux
Roux is a combination of fat and flour. I live in Roux Country (and also where “roux” is usually pronounced with at least 2 syllables) and can say that most Cajun cooks I’ve talked to hold their roux recipes near and dear to their secretive little hearts. The fat can be butter, lard, vegetable oil, or animal fat and is melted and combined with flour and then cooked to a desired level; very little for something mild like corn chowder or breakfast gravy, or long and dark for something like gumbo or some kind of game stew. Many recipes, especially those for cream-based soups or of French or Cajun origin will call for roux and it’s really not as complicated as it sounds. Basically, you want to melt the fat, whisk the flour in as quickly as possible and make sure you get any lumps out, and then, when you start adding additional liquid, make sure the liquid combines well with the roux so you don’t wind up with lumpy roux bits in your final dish.
So here are the rules of thickeners:
1. Cornstarch and flour are mixed with water and added to hot liquids; roux is cooked with fat first and the liquids are added to it.
2. Work quickly to remove lumps before adding (or adding to) any additional ingredients.
3. Cornstarch can’t be cooked for very long; flour must be cooked for awhile.
4. Cornstarch produces a clear result; flour makes it opaque.
5. Use twice as much flour as cornstarch (and half as much cornstarch as flour) if you’re substituting one for the other.
FAQs
Do thickeners have side effects? Thickening agents may cause side effects such as constipation, gassiness, or loose stools (soft poop or diarrhea). How long does my child have to use a thickening agent? A thickening agent is used until your child can swallow safely.
How to use the thickener? ›
Slowly add level measured thickener to liquid, stirring with fork or whisk as you pour. Stir briskly until thickener has dissolved. Before serving, let water and juices stand for at least 1 minute. Let milk and supplements stand for 5-10 minutes.
Does thick water help dysphagia? ›
If your child has dysphagia, you may need to thicken the liquids they drink. Thickened liquids move more slowly than thin liquids. This gives your child extra time to control the liquid while swallowing and keep it out of the lungs. This helps protect the airway.
What are the homemade thickeners for dysphagia? ›
Soup broths and other flavored liquids can be thickened with household ingredients, such as:
- Baby cereal.
- Instant potato flakes.
- Pureed baby food.
- Blended fruit.
- Corn flour.
Xanthan gum is a popular additive for thickening, suspending and stabilizing. It's found in many foods and products, and appears to be safe for most people. It may even have health benefits when consumed in larger amounts, though these higher intake levels can also increase the risk of digestive problems.
What is the best thickener for dysphagia? ›
Thick-It® Original Food & Beverage Thickener
The first commercially available food and beverage thickener for dysphagia, the Thick-It® Original product has been recommended by healthcare professionals for over 30 years. Today, it is the number one retail brand for people with dysphagia.
Is thickener good or bad? ›
Most thickeners are of natural origin and are not harmful to health.
What is a food thickener for the elderly? ›
You don't need to use commercial thickeners for foods, since soup and other foods can be easily thickened with powdered potatoes (used for instant mashed potatoes), rice cereal, tapioca, or Jell-O, for example.
What do hospitals use to thicken drinks? ›
Thickeners can be either starch based, with the main ingredient being modified starch, or gum based with the main ingredient being xanthan gum. All thickeners work to thicken your drinks, but are prepared using different methods.
What is the best drink for dysphagia? ›
Liquids should be the thickness recommended by your SLP or doctor: thin, nectar, or honey-thickened.
Known as a stricture, a narrowed esophagus can trap large pieces of food. Tumors or scar tissue, often caused by gastroesophageal reflux disease (GERD), can cause narrowing. Esophageal tumors. Difficulty swallowing tends to get progressively worse when esophageal tumors are present.
What is the life expectancy of a person with dysphagia? ›
In patients with significant dysphagia and dementia we know that survival is equally short with and without a feeding tube, around 6 months.
What are the side effects of thickener for dysphagia? ›
This review provides evidence from the dysphagia, pharmaceutical and food technology literature to show unintended side effects of thickened liquids that contribute to dehydration and potential sub-theraputic medication levels for individuals with dysphagia.
What are the risks of thickened fluids? ›
Thickened fluids may result in: Reduced fluid intake (Werden-Abrams et al, 2023b; McGrail and Kelchner, 2012; Karagiannis et al, 2011), dehydration (Crary et al, 2016) and urinary tract infections (Murray et al, 2016; Robbins et al, 2008). Feeling of fullness leading to reduced appetite (Cichero, 2013).
What are the risks of thickened liquids? ›
These include: increased risk of dehydration and urinary tract infections, reduced health and social-related quality of life, early satiety, unpalatable taste and texture, increased thirst, altered bowel habits, increased risk of oral and pharyngeal residue, impaired bioavailability of certain medications, and ...
What are the problems in thickener? ›
The most common problems in thickener operations include the presence of suspended solids in the recovered water and the density or percentage of solids of the thickener discharge outside the set targets.
Are thickeners safe? ›
Please note however, the use of thickener is not appropriate for everyone and in some cases the use of thickener can increase the risk of aspiration / choking. Patients should therefore be assessed by a Speech and Language Therapist before use.
