How to Make a Slurry
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5
How to Make a Slurry
Description
How to Make a Slurry uses six tablespoons each of cornstarch and water, whisked together until smooth. The method involves using cold water rather than warm or hot to avoid clumping, and the slurry can be prepared two to three hours before use. If it separates or clumps upon standing, simply whisk it again before adding to a dish. This preparation helps thicken broths, gravies, and sauces without lumps, providing a glossy finish and a light texture.
The slurry can be stored in the refrigerator for up to one day but should be stirred again before use. Alternatively, arrowroot powder may substitute for the cornstarch with similar results. This mixture enables cooks to control the thickness of liquids during cooking precisely, making it a useful technique for home cooks who want to adjust consistency smoothly.
Ingredients
- 6 tablespoons cornstarch
- 6 tablespoons water
Instructions
- Add the cornstarch and water to a medium-sized bowl.
- Whisk the mixture together until combined. Use it or store it.
Notes
- Prepare the slurry with cold water to prevent lumping; avoid warm or hot water during mixing.
- You can make the slurry 2 to 3 hours ahead but remix it before use if it separates or clumps.
- Store the slurry in the refrigerator for up to one day and whisk again before adding to hot liquids.
- Arrowroot powder may be used as a substitute for cornstarch when thickening.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 23 kcal
% Daily Value*
| Calories | 23kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 0.01g | 0% |
| Fat | 0.003g | 0% |
| Polyunsaturated Fat | 0.001g | 0% |
| Monounsaturated Fat | 0.001g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 0.2mg | 0% |
| Fiber | 0.1g | 0% |
| Calcium | 0.5mg | 0% |
| Iron | 0.03mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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