How and with which technique is it best to thicken liquids?
How should we thicken using the juice itself, icy butter, eggs or xantan gum?
In the summer issue of Magyar Konyha (Hungarian Cousine magazine on gastronomy) we introduce you to sixteen different techniques with which thickening with flour can be replaced.
When it comes to thickening, most think of flour. There are many other ways, however, to change the consistency of food and in many cases thickening is unnecessary and we make food heavier purely  out of habit.
We can thicken by reducing pureeing or using a thickener. The last group can be divided into thickeners with starch and with protein.
Have a great summer and enjoy experimenting!