00:00I'm a food stylist. Here are four tricks to thicken up soups. The first method, things like chili,
00:04you got to use some masa. But my favorite way to do things like this, get your corn tortilla,
00:08throw it in there, make sure you're dropping it in about 30 minutes before you're ready to serve.
00:12Let it cook down. It'll do the trick and thicken up this soup. Second method for thickening soups,
00:16good old trusty cornstarch. I always start with the slurry. Just pull a little bit of liquid out
00:20of your soup, add cornstarch in. This method works great for really clear soups or things
00:25that you don't want to cook for too long to thicken. We have right here, delicious hot and sour soup.
00:30Now we've gotten this much thicker. Next up, we're talking about the classic roux. So let's say you've
00:34cooked off all of your gumbo and it's still really watery. We're going to add a roux in here and
00:38thicken it up. We're going to have one part fat, in this case butter, and one part flour. When you
00:42add
00:42your thickening agent into the soup, you need to bring it to a boil to make sure that all of
00:46the
00:46starches can fully bloom and thicken it up. With things like chowder or other stuff that has starchy
00:51vegetables in it, one of the best ways to thicken a soup is to just use those ingredients that you
00:55have already in your pot. I'm just going to take a fair amount of them out, smash them up, add
00:59it
00:59back in, and you'll have a thicker soup. We're talking about body. You can see now we have the
01:04potatoes poking up on top. We've got the corn. You can see all the chilies. Taking photographs,
01:08this is exactly what you would want it to look like.
Comments