How do you thicken stock water?

You can thicken stock water, often used in soups and stews, primarily using a cornstarch slurry.

Thicken Stock Water Effectively

The Cornstarch Slurry Method

The most reliable way to thicken stock water involves using a cornstarch slurry. This technique is simple and effective, allowing you to control the consistency of your stock.

• What is a Cornstarch Slurry?

  • A cornstarch slurry is a mixture of equal parts cornstarch and either water or broth.
  • This prevents the cornstarch from clumping when added directly to hot liquid.

• How to Prepare and Use a Cornstarch Slurry:

  1. Combine: In a small bowl, whisk together equal amounts of cornstarch and cold water or broth. For instance, use 1 tablespoon of cornstarch with 1 tablespoon of liquid.
  2. Mix: Make sure the mixture is smooth, without any lumps.
  3. Add: Slowly whisk the slurry into the simmering stock water.
  4. Simmer: Continue simmering the stock, while stirring, until it reaches the desired thickness. This should only take a few minutes.

• Pro Tip:

  • Start with a small amount of the slurry, as you can always add more to reach your desired consistency.
  • Avoid adding too much cornstarch at once, which can result in a gluey texture. A good ratio to start is 1 tablespoon of cornstarch per pot of stock to achieve thickness without becoming overly heavy.
  • You can also use arrowroot powder as a substitute for cornstarch. Use it in the same equal parts slurry as with the cornstarch.

Alternative Thickeners

While cornstarch slurry is the most common technique, other options include:

• Roux: A cooked mixture of fat and flour, this is great for cream-based soups.
• Flour: Use in a slurry similar to cornstarch, but can produce a slightly different texture.
• Pureed Vegetables: Adding pureed cooked vegetables such as potatoes or carrots can thicken your stock while adding flavor.

Summary of Key Points

Method	Description
Cornstarch Slurry	Equal parts cornstarch and water/broth, whisked into simmering stock.
Arrowroot	Used like cornstarch, equal parts slurry.
Roux	Cooked fat and flour.
Pureed Vegetables	Pureed cooked veggies, added to increase thickness and flavor.