Search Results for: Chilled sweet potatoes
depending on what you're working with and the result you're hoping to achieve. there are many liquids that might require thickening, such as gravy and soup, custard and pudding, yogurt and ice cream, jam and preserves, or even dressing and sauce. you probably won't use the same method to thicken a sweet
because it has a strong flavor and doesn't have the same thickening power as the other starches. similarly, instant flour can be whisked directly into sauces without being mixed with water first, but it's not recommended. starches are often used to thicken soups, gravies, fruit toppings, and savory or sweet...
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