Cookery. A thickening for sauces, soups, etc.; a thickened sauce.
| 单词 | θ47307 |
| 释义 | the world > food and drink > food > substances for food preparation > [noun] > thickening agent (8) lear?c1390 Cookery. A thickening for sauces, soups, etc.; a thickened sauce. liaison1759 Cookery. A thickening for sauces, consisting chiefly of the yolks of eggs; †also, the process of thickening. (Cf. lear, n.2 2.) arrowroot?1790 An edible fine-grained starch obtained from the tuberous roots of various plants (esp. Maranta arundinacea), used in cooking and food manufacture… roux1793 A mixture of fat (esp. butter) and flour heated together and used in making sauces and soups, generally as a thickening agent or to impart flavour. Tahiti arrow-root1861 Used attributively. a starchy powder made from the tubers of Tacca pinnatifida. filé1885 Pounded or powdered sassafras leaves used to flavour and thicken soup, esp. gumbo. Frequently in filé gumbo, and also as a postpositive adjective… gumbo filé1978 gumbo soup thickened with filé; (also) the filé itself; cf. filé, n.8 Oatrim1990 A gel-like substance derived from hydrolysed oat starch, which consists mainly of dextrins, contains a relatively high proportion of soluble fibre… |
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