What is the thickener when you make taco seasoning?
There are no rules and most of cooking is trial and error, even for the professionals. I commend you on making your own seasoning as it is healthier and free of the “extras” you don’t want. Now to your question, if you need a thickener you have several alternatives available to you and the choice is yours and your tastes’ as to which you will pick. They are as follows: flour(ap): you will need to make sure it is thoroughly cooked so as to not leave a pasty taste cornstarch: a good second choice but keep in mind when it is refridgerated it will become runny as the starch matrix pulls apart quicker than other forms when chilled; reheating the food item will tighten the matrix and re-thicken; there are less flavors imparted to the food with this thickener potato starch: can be a thickener but does not bind as well to give the binding gravy-like texture you will want arrowroot: a great thickener and can be purchased in any grocery store where the spices are; follow directions carefully whe
