Search Thicken Recipes

With more than 371 recipes it can be hard to find what you are looking for. To help make it easier for you, I've put together this page that allows you to easily filter and search all the recipes I have. You can also use the custom Google search in the right column if you prefer.

You are currently viewing all "Thicken" recipes.

If you want to just skim my recipes looking for inspiration you can view my most recent recipes and see if something jumps out to you. I've also put together my most popular recipes if you just want to check out the highlights. For an even more granular look, you can view all of my tags and view all the articles associated with them.

Recipe Filters

To make it easier to find certain recipes you can select one of the popular tag filters below.

Food: BeefSteakChickenFishPorkDrinksAlcoholCocktailsAppetizersParty FoodsVegetableSaladFruitDessert
Custom:

You can search for any text string such as "sirloin", "sous vide pork", "bourbon", "whipping siphon", etc.

Viewing 24 Thicken Recipes

You are viewing all recipes tagged as a Thicken recipe. If you want to view any recipe that mentions "Thicken" in the body of the recipe you can use the recipe deep search.

Expanded Recipe Information

Want more information about the recipes listed above?

Sous vide turkey marsala side

Sous Vide Turkey Marsala Recipe

This sous vide turkey marsala recipe is a light and flavorful take off of a traditional chicken marsala. I serve it over grains and add some snow peas to bulk up the dish without making it heavy.

Glazed chicken

Sous Vide Orange and Mint Chicken Thighs Recipe

These chicken thighs have an encompassing combination of sweet, spicy, and minty flavors. The sauce is very easy to make and is poured directly over the chicken thighs before serving. To help it thicken more quickly you can also add a mixture of 1/2 cold water and 1/2 corn starch to it when it is on the stove.

Pressure cooked pepper steak close

Pressure Cooker Brisket Peppered Beef Recipe

The other day I was up for some Chinese food but I didn't feel like ordering the greasy, starchy takeout from around the corner so I decided to make some myself. I had some extra brisket in the freezer that I wanted to use up so I went for a pressure cooked version of Chinese Peppered Beef.

Chilled cantaloupe soup

Chilled Cantaloupe Soup with Pea Shoots

At this time of cantaloupe is just starting to come into season. They are tender and sweet and barely resemble the bland and watery winter versions. The local farmers market recently had some "Sugar Kiss" melons that I couldn't resist.

Sous vide brisket cranberry bbq sauce

Sous Vide Brisket Recipe with Cranberry BBQ Sauce

Even though cranberries are a staple for Thanksgiving sauces they are often overlooked for more traditional sauces. Their combination of tartness and mild fruitiness is a great complement to many BBQ sauces. I like to serve this BBQ on a smoked and sous vided brisket.

Sous vide duck blackberry port pudding

Sous Vide Duck Recipe With Blackberry-Port Pudding

Duck is one of my favorite meats to eat. I love the combination of tender meat with rich, creamy fat. In this recipe I pair it with some grilled asparagus and a blackberry-port pudding made from an agar fluid gel.

Spinach garlic dip

Spinach-Garlic Dip Recipe

This recipe turns a popular spinach-garlic dip into a foam for dipping. It can be served with roasted pita squares or even just vegetables and chips. This dip also works great as a sauce to perk up the flavors of steak or chicken.

Flank steak chimichurri overhead

Flank Steak with Chimichurri Recipe

Flank steak is full of beefy flavor and has a great bite to it. Serving it with chimichurri, a spicy garlic and parsley based sauce, is very popular in Argentina and other South American countries. This recipe makes an excellent choice for a party!

Turkey breast cranberry chutney

Sous Vide Turkey Breast with Cranberry Chutney

This is a great meal anytime and pairs the sous vided moist and tender turkey with a sweet and sour cranberry chutney. Always a family favorite!

Cinnamon vanilla creme brulee torch

Sous Vide White Chocolate Creme Brulee

This fancy creme brulee recipe is easy to make with a sous vide machine and the white chocolate turns it into a more decadent dessert. I serve it topped with raspberries, a raspberry syrup or other berries in season.

Honey chipotle spare ribs corn

Sous Vide Honey-Chipotle Glazed Country Style Ribs

This sous vide country style ribs recipe uses a honey-chipotle glazed to perk up the flavor of the dish. For a thicker, clingier sauce on your ribs, adding a tad of xanthan gum will make that happen!

Apple bourbon chutney

Sous Vide Bourbon-Maple Chutney

This apple chutney is a very flavorful topping that provides a savory punch to pork, fish or even on a dessert! This recipe sous vides the apples in a bourbon, maple syrup, chipotle and thyme mixture.

Cinnamon vanilla creme brulee

Sous Vide Cinnamon-Vanilla Creme Brulee

Creme brulee is a fancy but very simple dessert to make when using a sous vide machine. This recipe infuses the flavors of cinnamon and vanilla bean into the cream before placing in ramekins in the water bath to cook. This creamy and flavorful dish will impress your dinner guests.

Tarragon lemon infused vinaigrette

Sous Vide Tarragon, Lemon, and Shallot Vinaigrette

This recipe infuses the flavors of shallot, lemon, and tarragon into a vinegar and then makes it into a light, bright vinaigrette. This pairing adds several base layers of flavor to the fish. For a modernist twist, thicken it into a sauce with xanthan gum!

Sous vide asparagus with turkey

Sous Vide Asparagus Recipe with Dijon Mustard Vinaigrette

Sous vide asparagus is similar to blanched asparagus but ends up with a stronger flavor and slightly firmer texture. It only needs a short cooking time unless the asparagus is really thick.

Bacon maltodextrin powder 2

Bacon Powder

An easy way to get started with modernist cooking is through the incorporation of tapioca maltodextrin powders. Tapioca maltodextrin is simply a extremely fine powder that acts as a thickener when mixed with fat. This modernist recipe focuses on making a succulent bacon powder to be used as an entree topper.

Tomatillo agar fluid gel pudding

Salmon Bites with Tomatillo Agar Fluid Gel Sauce Recipe

These Mexican inspired salmon bites pack a lot of flavor in a little package. The acidity from the tomatillos compliments the salmon perfectly and the crunch from the fried tortillas adds great texture.

Maple vinaigrette

Xanthan Strengthened Maple Vinaigrette Recipe

This is a simple modernist vinaigrette to make and utilizes both xanthan gum and lecithin to strengthen and thicken it. I really like the sweet maple syrup with the tangy balsamic vinegar. This goes well on salads, especially ones with berries. You can also add a little more xanthan gum and use the vinaigrette as a sauce on fish or chicken.

Sous vide chicken

Sous Vide Chicken Thighs with Orange Mint Glaze Recipe

These sous vide chicken thighs have a great combination of sweet, spicy, and minty flavors.

Sous vide shrimp cocktail square

Sous Vide Shrimp Cocktail Recipe

I love a good shrimp cocktail and adapting it to be a sous vide recipe makes the whole process so easy. It only takes a few minutes to put together but it results in a fantastic appetizer that you and your guests will love.

Sous vide beef goulash

Sous Vide Beef Goulash Recipe

This sous vide recipe for beef Goulash is adapted from the recipe in the wonderful book German, Austrian, Czech and Hungarian: 70 Traditional Dishes from the Heart of European Cuisine. It's a great wintertime dish and is really hardy, especially when served with a good sticky rice or mashed potatoes. The beef is first cooked sous vide and only added to the goulash itself near the end, ensuring the meat is not overcooked.

Xanthan gum banana milkshake

Xanthan Gum Banana Milkshake Recipe

Xanthan gum is a great thickener and can be used with a variety of foods. Making low fat milk shakes is a great way to use it. Here we make a low fat banana milk shake.

Strawberries xanthum balsamic syrup

Xanthan Gum Balsamic Vinegar Syrup Recipe

One of the nice things about modernist cuisine is being able to thicken liquids without significantly diluting the flavor of them. There are several ingredients that can do this and here I use xanthan gum to make a balsamic vinegar syrup.

Seasame powder

Sesame Oil Powder Recipe

An easy way to get started with molecular gastronomy or modernist cuisine is through the creation of tapioca maltodextrin powders. Tapioca maltodextrin is simply a extremely fine powder that acts as a thickener when mixed with fat. This modernist recipe focuses on making a sesame oil powder.

Related Amazing Food Made Easy Articles

All tags for this article: