Edge: Thickening Methods for Soups and Sauces
AS THE WEATHER TURNS COLDER, what we serve and how we cook changes. Our diners are often looking for heartier, stick-to-your-ribs meals. Something that gives them that warm all-over feeling while they are eating. A trick to achieving that is to make sure that our soups, chowders, sauces, and stews all go out with just the right thickness, or viscosity, that delivers on the sensation our diners are craving.
