Espessada

Espessada is a term in Portuguese that refers to the act or result of thickening a liquid, especially in culinary contexts. It can describe liquids such as sauces, soups, or broths that have reached a higher viscosity.

Etymology and usage: The word comes from the verb espessar, meaning to thicken. Espessada can function as the feminine singular past participle or as a noun in recipes and culinary writing. Its precise meaning depends on the regional or contextual usage, but it generally signifies a liquid that has been altered to be thicker than its original state.

In culinary practice, espessada is achieved through methods that increase viscosity. Common techniques include reduction by simmering to remove water, addition of thickening agents such as starches or flours, incorporation of purées or emulsions, and, in some preparations, the use of eggs or dairy to stabilize and thicken a sauce or soup. The term may appear in phrases like sopa espessada (thickened soup) or molho espessado (thickened sauce).

Regional notes: The exact interpretation of espessada can vary by country or region within the Portuguese-speaking world. It is primarily encountered in cooking and food literature, rather than as a standalone technical term.

See also: espessar, espessamento, thickening in cooking.