re: Homemade Sriracha Sauce Recipe

quote:

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Super good thickening agent

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I read a really interesting comment on /r/askculinary about how using flour and cornstarch as thickening agents has become an antiquated practice. Flour and cornstarch are mostly flavorless and are usually mixed with water thus diluting the sauce/soup.

Using something like xantham gum (or other thickening agents developed by chemical engineers) would do the same job while preserving more flavor.