thick

Thick is a descriptor used in culinary terminology to indicate the viscosity or consistency of a liquid, sauce, or preparation. Rather than a discrete ingredient, it refers to the physical state achieved through various thickening methods—reduction, emulsification, use of thickening agents (starches, eggs, cream, etc.), or suspension of solids. The term encompasses sauces, gravies, soups, and other preparations where the liquid phase has been modified to achieve a denser, more cohere body.

Thickness is achieved across cuisines through diverse techniques: reduction (simmering to concentrate flavors and evaporate liquid), addition of starch-based thickeners like cornstarch or arrowroot, use of liaison (egg yolk and cream), beurre manié (butter and flour paste), or incorporation of pureed vegetables. Classical French cooking employs roux-based béchamel and demi-glace; Asian cuisines use cornstarch slurries; breadings and batters create structural thickness. Thickness affects mouthfeel, coating capacity, and flavor concentration—essential in gravies, pan sauces, custards, and pureed soups.