Pre-Cornstarch Thickeners: Ancient Secrets for Cooks and Bakers
Before the invention of cornstarch, cooks and bakers relied on a variety of natural ingredients to thicken their dishes. Throughout history, these thickeners played a crucial role in creating rich, smooth, and delicious sauces and gravies. This article explores some of the oldest and most interesting thickeners used by culinary experts in the past.
Thickening Through the Ages
The early twentieth century saw the use of purees made from a variety of mature peas, field peas, toasted bread, almonds, and even livers. These purees were finely ground and used to thicken soups, gravies, and other dishes. This method not only provided a thick texture but also added unique flavors to the food.
The Role of Flour and Eggs
More recently, thickeners evolved to include flour and egg-based liaisons, which became popular in the culinary world. Flour, particularly cornstarch, is a reliable and common thickener today. However, the use of wheat flour or rice flour was a popular alternative in the past, especially when cornstarch was not available. Egg yolks, on the other hand, were used to create a creamy and smooth texture in sauces.
Historical Thickeners: Soil and Wood Shavings
One of the more unusual and perhaps surprising thickeners used historically is a mixture of soil and wood shavings. While this might seem odd, it was not unheard of in certain regions. These mixtures were ground into a fine powder and used to thicken soups and gravies. The exact reasons for this method are unknown, but it likely served as a practical solution in times when other ingredients were scarce.
Essences and Basic Sauces
Depending on the specific dish, cooks and bakers might also use essences or basic sauces to aid in thickening. These could include a wide range of ingredients, from wine and vinegar to herbs and spices. Essences served not only to thicken but also to add depth and complexity to the flavors of the dish.
Conclusion
The evolution of thickeners in cooking is a testament to the ingenuity of cooks and bakers throughout history. From purees made from peas and grains to flour and egg-based mixtures, and even to the unusual mixture of soil and wood shavings, culinary innovation has played a pivotal role in creating the rich and delicious dishes we enjoy today.