Dignified drinking for those with dysphagia.If you aren’t sure which consistency is best for you, check with your doctor Meets Level 2 Guidelines of the International Dysphagia Diet Standardization Initiatives, meaning this is “nectar” thick.Not only is this mildly thick drink designed for those with dysphagia - it’s also delicious! With flavors like apple juice, kiwi strawberry, cranberry juice and iced tea, these beverages provide a dignified and enjoyable way to get in some extra hydration! Key Benefits of Thick & Easy Thickened Beverage: On the other hand, Thick & Easy travels more slowly down the throat, passing safely into the body.

Normal liquids are tough for those with dysphagia to swallow, because the weaker throat muscles struggle to block liquids from entering airways, leading to a risk of aspiration. Meeting the International Dysphagia Diet Standardization Initiatives (IDDI) guidelines for Level 2 beverages, this is a “mildly thick” liquid, at a nectar consistency. These mildly thick drinks are specially designed for those with certain kinds of dysphagia. The longer you cook your sauce or soups, though, the better the flavor will be.Those with difficulty swallowing can enjoy a delicious, refreshing beverage with Thick & Easy Thickened Beverage, in Nectar Consistency.

If you don’t cook your starches, they can leave an aftertaste in your sauce.

Reduce the heat to low, and stir the sauce for an additional two minutes, allowing the cornstarch to completely finish cooking and thickening.

Continue stirring and cooking the sauce over medium to medium-high heat.

Gradually whisk the mixture into your cooked sauce that needs thickening.

With a whisk, blend them together until smooth.

Combine 1 tablespoon (8 g) of cornstarch with 1 tablespoon (15 ml) of cold water in a small bowl.

Do not use cornstarch if you plan on freezing a sauce for later use, however, as cornstarch creates a spongy texture in sauce upon freezing.

Cornstarch is inexpensive, readily available, and best for dairy-based sauces.

X Research source Starch thickeners are mostly flavorless, but they can give sauces an artificial sheen, making them less popular for stews or meat gravies. You can even add a dash of herbs or spices to starch slurries to make them more flavorful. Starches offer a low-fat, simple thickening alternative for sauces that is especially suitable for beginning cooks. Some bubbling is fine, but do not keep the sauce at a boil.

Cook the sauce over medium to medium-low heat for 30 minutes or more, stirring occasionally with a spoon or whisk, to give it a smooth, velvety texture.

Gradually whisk your roux into your sauce.

For a dark roux, continue cooking and stirring constantly until you start to smell a nutty aroma, and your roux is a caramel color. A darker roux has a darker brown coloring and a nuttier flavor.

At this stage, decide how dark you want your roux to be.

Once the butter has melted, gradually add in the flour, whisking constantly until it’s combined and smooth.

Add just a little bit of oil to the pan to keep the butter from burning.

Heat the butter over medium heat in a saucepan, until it’s melted.

Cooking the flour in the butter will help remove the pasty taste of the flour. Roux also uses an equal ratio of flour to butter. Use two tablespoons (16 g) of butter and all-purpose flour. X Research source A roux is an excellent way to make thick stews, gravy, gumbo, or cheese sauce.

Nectar thick liquids