Soup & Soup Soup - An Alternative Collection
Sauces and soups can of course be well bound with flour, roux, starch, possibly also with eggs, cream, etc.
Mehlschwitzen are relatively figure unfriendly (and you make the same dishes again dirty).
I personally do not like using flour myself for binding. I think you have to simmer the sauce for a while until the flour taste is out, so starch (mixed with some water) is better because it does not affect the taste that much.
Another alternative would be Soßenbinder - unfortunately they have many ingredients, which I do not let in my kitchen.
Here are the things I use for dressing sauces:
- Potatoes (simply grate a peeled potato into the sauce and simmer over.) The potato starch makes the sauce very well-the taste is unaffected.
- Incidentally, potato powder can be used even more easily, faster and with less effort. Just add a little mashed potato powder to the sauce and stir. The taste is not affected - and for those who like it of course: in health food stores and larger supermarkets you also get mashed potatoes without artificial additives.
Light sauces / vegetable sauces / cream soups:
- Sliced cheese, processed cheese, cream cheese (light if necessary). Just put in the sauce and let it melt. Of course you can taste the cheese in the sauce (but it has a positive effect on many sauces, so it has become part of my recipe for light sauces). In cream soup, I now replace roux / cream completely with cheese.
What you can also do to the Andicken:
