by dollygk 12 Apr 2022

Hey Cuties, I have a question that some of you might laugh at but I'm curious.... what is the word to describe when cooking something, like stew, the liquid turns from watery to a creamy sauce??? Hugs, Dolly

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by rescuer Moderator edited 13 Apr 2022

deglazed??

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by topcat5 13 Apr 2022

Could it be "thicken"? You've really got everyone thinking on this!

2 comments
pennifold by pennifold edited 13 Apr 2022

That's a great word, I was overthinking what Dolly is looking for. Even congeal, or condense. Love Chris

dollygk by dollygk 14 Apr 2022

I think she's got it..... he he guess thikened would best describe what I am looking for, thenks all!!!

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by pennifold 13 Apr 2022

Hi Dolly, it's either a reduction as others have said or a Puree!! Love Chris
Here is a definition from the internet -

" A purée is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid."

1 comment
dollygk by dollygk 13 Apr 2022

Thanks Chris, when you begin cooking a stew and have added all the vegys and liquids it's in a watert state, After cooking for an hour it has 'turned' into a gravy type sauce..... that moment that it turns is the word I'm looking for.

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by robertahilde 13 Apr 2022

Yummy!
Hugs Roberta

1 comment
dollygk by dollygk 13 Apr 2022

Thanks and I agree LOL

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by dollygk 13 Apr 2022

Thank you for your comments ladies but they arent what I'm looking for.... when you let a the pot cook, somethins on a higher heat so that you get a creamy type liquid..... it's hard to describe

1 comment
asterixsew by asterixsew 13 Apr 2022

Reduce

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by 02kar Moderator 12 Apr 2022

I think this is a great question and I'm learning from it.

1 comment
dollygk by dollygk 13 Apr 2022

Thank you and I hope to get an answer he he

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by mrskiki 12 Apr 2022

Another one is a reduction. Hugs. Nan

1 comment
dollygk by dollygk 13 Apr 2022

Thanks but reduction is simply letting it become thicker

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by jrob Moderator edited 12 Apr 2022

Is Roux the word you are looking for? It's taking the oil or butter and adding equal amounts of flour to thicken the sauce or juice. There may well be another. I'm not a "fancy" cook. I've heard emulsification, but I don't know how to apply it.

2 comments
asterixsew by asterixsew 12 Apr 2022

Emulsification is mayonnaise, when fat, melted or oil is whipped into egg yolk. This answer is off the top of my head so will look later. Roux answer is great. Question flummoxed me

dollygk by dollygk 13 Apr 2022

Thanks but not Roux.....

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by asterixsew Moderator 12 Apr 2022

Dolly what do you call it? depending what the sauce is made from will give the name that I would call it and could be a sauce if tomatoes or cheese, gravy if a meat based. You are making me think and I will add to this later

2 comments
lilylady by lilylady 12 Apr 2022

gravy

dollygk by dollygk 13 Apr 2022

Thanks but no not gravy.....

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