1. thickness (of a sauce, soup, etc.); viscosity; thick consistencyFood, cooking
2. ThickeningIn cooking, thickening is the process of increasing the viscosity of a liquid either by reduction, or by the addition of a thickening agent, typically containing starch. Desserts are often thickened with sago, tapioca, gelatin or a gelatin substitute such as agar. Soups, sauces and stews are more often thickened with a starchy ingredient like cornstarch, arrowroot or wheat flour, or a fat and flour mixture such as roux or beurre manié. More rarely, savory dishes may be thickened with blood.
Read “Thickening” on English Wikipedia
Read “とろみ” on Japanese Wikipedia
Read “Thickening” on DBpedia
Read “Thickening” on English Wikipedia
Read “とろみ” on Japanese Wikipedia
Read “Thickening” on DBpedia
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