The most important characteristic of a sauce or a stock is undoubtedly its flavor, but color, texture, and especially viscosity should not be overlooked.
There are various methods and tools available to give a liquid the right texture and consistency. In this chapter, we will discuss the options and how to apply them.
Viscosity - What does thickening mean?
Before we delve into the various tools and methods for altering consistency, let’s learn more about the basic ingredients that influence the viscosity of liquids.
Viscosity is simply measured by how easily a liquid moves. To understand this better, we can use an example. Imagine stirring with a spoon in a container filled with water and another filled with honey. The resistance in the container with honey is significantly greater when trying to move the liquid with the spoon. Thus, the viscosity of honey is higher than that of water.
In the kitchen, a traditional method is used for this. One takes a spoon and lets the sauce run over the back of the spoon. With a finger, one draws a line through the sauce.
The faster the line closes after drawing it with a finger, the thicker the consistency of the liquid. Also, it’s not just viscosity or consistency that’s important, but especially the feeling of a food on the tongue.
