Chefs often say that a good sauce, soup, or stew should have “body” — a term they use to describe that ideal consistency where the liquid is neither too thick nor too thin, but just right. Recall the last time you had a soup that was too watery or a stew with the consistency of goop, and it quickly becomes evident what they mean.
In “35 Ways to Become a Better Cook,” I wrote about the three ways to thicken a…
