While some broths are destined to remain thin and wispy, other soups taste best when served thick and creamy. But what do you do when it’s too late to add a slurry to a meaty soup? Or you’re gluten-free and must skip flour and bread? Or are vegan and don’t like the idea of butter in your soup?
The answer to all these culinary obstacles lies in white beans. Blended white beans.
Chili was originally a peasant dish. It was almost always vegetarian because meat is expensive. Beans are a wonderful cheap source of protein. That said wonderful chili can be made, sans beans.
Whatever way you make it, for those times when your chili comes out a bit runny—more like soup than a hearty stew…
The Potato Masher
Unlike some quirky cooking utensils, every kitchen is bound to have a potato masher. And this does not add any ingredients! Just mash a little so that the ingredients break down, releasing their natural starches will help thicken the excess liquid.
Masa, Cornmeal, or even Polenta
Add a little water to a couple of tablespoons of masa flour, stir it in at the end of cooking. As mentioned, cornmeal or polenta would be good substitutes.
Tortilla or Tortilla Chips
It’s common to use these to thicken soups. Tear or break into small pieces before stirring in.
There are many reasons why you might need to replace eggs in a recipe. You could be making a batch of cookies for a vegan friend or a birthday cake for a child with an egg allergy. Perhaps reducing a recipe size has left you needing less than one egg — or maybe you just ran out of eggs altogether. Fortunately, there are several simple substitutes that make it easy to cook without any eggs at all.
To determine the right egg replacer to use, first you have to know why the egg is in the recipe in the first place.