Comments on: Thick Water

By: Bett

Bett — Fri, 31 Dec 2010 03:14:10 +0000

Tahini dressing needs no oil. Mix tahini with water, garlic, spices if you like, and some lemon juice to taste and whirl in the processor until it’s all nice and creamy. Start with half as much liquid as tahini and add gradually til the consistency of thick cream or thicker. It will thicken up further in the fridge. The water/tahini emulsification is a wonder.

By: SusanV (admin)

SusanV (admin) — Tue, 23 Nov 2010 22:51:53 +0000

Also tahini is pure sesame seeds, so you wouldn’t need oil. Just grind them to a paste in a Vita-Mix or other high-power blender.

By: rebecca

rebecca — Tue, 23 Nov 2010 22:37:59 +0000

I don’t think you can,pretty sure it’s only meant as an oil sub in recipes where the oil is a dressing.

By: Molly

Molly — Sun, 31 Oct 2010 04:47:06 +0000

I’m trying to make tahini from scratch. Can i substitute this for oil?

By: SusanV (admin)

SusanV (admin) — Thu, 23 Sep 2010 20:03:30 +0000

It will stay thick after cooling, but it will be more cloudy than clear.

By: Gunnar

Gunnar — Thu, 23 Sep 2010 19:14:36 +0000

I was searching for “thick water” without knowing if I would find anything…
Question – using cornstarch and water only, will the water stay thick once cooled? – And will it be glass clear…?

By: tj

tj — Sun, 05 Sep 2010 18:00:49 +0000

what is this used for, thick water?