How can I thicken curry without cornstarch?

Yes! The cornstarch thickens the sauce by undergoing a process called gelatinisation that requires a temperature of at least 60 degrees Celsius/150 degrees Fahrenheit.

Start off with frying a few onions and tomato paste in a frying pan. Then add spices: chili powder, turmeric powder, etc. Then add the chicken and water. To make...

You have to mix it into a slurry first with cold water and keep that off to the side. Then, the thing that you're trying to thicken should be at...

I wouldn't use cornstarch for a smoothie. Cornstarch needs to be cooked to thicken foods. Your best bet is to freeze the fruit, get that started in the blender, and...

The reduction method is your only course of action. Reduce the liquid to the desired consistency, then chill again.

You can use flour as a quick and easy way to thicken up a sauce. Make a simple flour slurry by combining 2 tablespoons (about 16-18 grams) of flour and...

Yes, simmering does work to thicken a sauce. As the liquid cooks and simmers, the water is cooked and evaporated away. That makes caused the sauce left behind to get...

Actually, both flour and cornstarch are great thickening agents. But, because cornstarch is a pure starch, it has about twice the thickening power of flour. If you need to really...

Four times 12 is 48, so multiply your recipe by 12 and then divide another one by two to come up with the numbers for 50 servings.

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