Fast & Lazy Thickener
I confess, I don’t know much about thickening liquids - stews, sauces, soups.
Naturally, I try to cover up this ignorance by asserting that “thickeners are bad” and that the only righteous way to thicken is to drain off the liquid, reduce it over high heat, then return the reduced and concentrated liquid to the solid part of the dish. This does often result in a powerful, intense flavor. It also takes a long time and sometimes the result is overly intense. And prejudices born of ignorance are, well, ignoble.
So, I am looking for a go-to, quick & dirty, cheat-sheet, general purpose technique to thicken any liquid in a minimum of time and without changing the flavor.
I’ve watched Good Eats episodes about roux, glopped corn starch into soups, looked at other thickening agents. Nothing has really clicked, and by clicked I mean been easy to remember, take less than 10 minutes, and not require hard-to-get ingredients. Because, while I’d like not to be ignorant, I’m perfectly content to be lazy.
Do you have a trick for this?