Hi Chefs
Can anyone tell me a good way to thicken sauces?
I cooked a curry tonight and I would prefer if it was less wet, thicker and more rich.
I often have the same issue with pasta sauces.
Could it also be a temperature issue? I’m cooking with the hob too hot?
Thanks
Can anyone tell me a good way to thicken sauces?
I cooked a curry tonight and I would prefer if it was less wet, thicker and more rich.
I often have the same issue with pasta sauces.
Could it also be a temperature issue? I’m cooking with the hob too hot?
Thanks