What are the three methods liquids thickened?
Three methods for thickening liquids are:
1. Starch gelatinization: Starch is a polysaccharide that forms a gel when heated in water. This is the most common method for thickening liquids, and it is used in foods such as pudding, custard, and gravy.
2. Reduction: Reduction is the process of simmering a liquid until it evaporates and the solids become concentrated. This method is used in foods such as sauces and soups.
3. Emulsification: Emulsification is the process of combining two immiscible liquids (such as oil and water) into a stable mixture. This method is used in foods such as mayonnaise and salad dressing.
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