Finally, remember that thickening takes time. Do not keep adding thickener like a mad scientist. Add a little, stir, wait 30 seconds—if it still looks like dishwater, add a pinch more. Overdo it, and you’ll have a gelatinous blob that could be used to patch a car tire. I once made a stew so thick I could cut it with a fork and call it “meat cake.” My family ate it with a straight face, bless their hearts.
So go forth, brave thickener. Whether you’re a flour loyalist, a cornstarch convert, or a potato-flake renegade, remember: you are in control. And if all else fails, just add more cheese. Cheese thickens everything—and makes you feel like a culinary genius even when you’re not. (I call that “the cheese effect.” It’s 100% scientific.)
