Board Thread:Fun and Games/@comment-40112086-20200112191008/@comment-44706065-20200112194719

There are quite a few ways to thicken it depending on what you have in stock and what's already gone in it. Here are some I use:

1. Let it cook down/reduce (also adding cream at the end can help thicken)

2. Cornflour (Corn starch/Maize starch) a heaped teaspoon mixed first with a small amount of cold water then add a little at a time while stirring until thick. You may not need to add it all, you may need to mix up some more depending on how much liquid you have and how thick you want it.

4. A roux - equal quantities of fat and flour heated in a seperate pan, stir continously until it goes a little darker and melds together (to cooks the flour). Slowly add the bisque liquid a little at a time (keep stirring) until it has loosened, then add the rest of the bisque and heat gently until thickened. A rough guide to quantity of flour/fat would be 40g flour and fat per half pint of liquid for thick bisque and 40g flour/fat per 3/4 pint for medium bisque.

It's hard to guage when I'm not there to see. I do most my cooking by eye rather than measures. I expect there are videos out there that would help.

I hope it works out for you 🙂