How Do You Make Homemade Thick Water?

To make homemade thick water, you primarily need a liquid (water, broth, milk) and a thickening agent, usually a starch.

Here's a breakdown of how to do it:

Ingredients:

• 1 cup of water, broth (vegetable, meat, or fish), or milk (dairy or non-dairy)
• 1 tablespoon of starch or thickener (see options below)
• 1/2 teaspoon of salt (optional, adjust to taste depending on the base liquid)

Thickening Agent Options:

You can use several different types of thickeners:

• Cornstarch: A common and effective thickener. Mix with cold water before adding to the hot liquid to avoid clumping.
• Arrowroot Powder: Similar to cornstarch, it's a good option, especially if you want a clearer finish. Mix with cold water before adding to the hot liquid.
• Tapioca Starch: Another starch-based thickener, used similarly to cornstarch and arrowroot. Mix with cold water before adding to the hot liquid.
• Flour: While possible, flour can create a cloudier texture. Use a roux (equal parts flour and fat, cooked) for best results.
• Xanthan Gum: A very powerful thickener; use sparingly (start with 1/8 teaspoon) and blend well as it can easily clump. It's suitable for both hot and cold liquids.
• ClearJel: Often used in canning, provides a smooth, thick texture, but may not be readily available.

Instructions:

1. Prepare the Slurry (for Starch-based Thickeners): In a small bowl, whisk together the chosen starch (cornstarch, arrowroot, tapioca) with 2-3 tablespoons of cold water until smooth. This mixture is called a slurry. This step is crucial to prevent clumping.
2. Heat the Liquid: Heat the remaining liquid (water, broth, or milk) in a saucepan over medium heat until it's simmering gently.
3. Add the Slurry: Slowly pour the starch slurry into the simmering liquid while whisking constantly.
4. Simmer and Thicken: Continue whisking and simmer for 1-2 minutes, or until the mixture thickens to your desired consistency. The starch needs to cook to fully activate its thickening power.
5. Season (if applicable): Add salt or other seasonings to taste. Be mindful of the salt content if you are using broth.
6. Cool (if applicable): If you're using the thick water for a specific purpose, allow it to cool slightly before using. Note that the consistency may change as it cools.

Important Considerations:

• Amount of Thickener: The amount of thickener needed can vary depending on the desired thickness. Start with the recommended amount and add more gradually if needed.
• Clumping: Preventing clumping is key. Always mix starch-based thickeners with cold water first. Xanthan gum requires very careful addition and blending to avoid clumping.
• Consistency: The thickness will increase as the mixture cools.
• Purpose: The best thickener to use depends on the application. For a clear glaze, arrowroot is a good choice. For a creamy soup, cornstarch or flour (as a roux) might be better.