Your recipe may have talked about adding a slurry when you are cooking. What is it? Is it similar to a roux? How do you make it? Is it difficult to make?
What Are the Differences Between a Slurry and a Roux?
A slurry uses cornstarch as a thickening for sauces. A roux uses flour.
It is uncooked, uses no fat, and is added at the end of the cooking process. On the other hand, a roux is cooked, uses fat, and is added at the beginning of the cooking process.
Since a slurry uses cornstarch, it is neutral in flavor. It will also stay translucent. Flour gives a roux a slightly nutty flavor and will be more opaque.
How and When Do You Use It?
Unlike a roux, which brings your sauce together, a slurry thickens your sauce. It can happen very quickly, so understand this when cooking.
You will only need a few minutes for the cornstarch to work and thicken your sauce. If you are in a hurry and do not have time to make a proper roux, this will work.
How Do You Make a Cornstarch Slurry?
Combine cornstarch and cold water in a bowl. Whisk until no lumps remain. Slowly pour the slightly liquid paste into your sauce in the hot pan as it cooks.
Remember not to add cornstarch without the water into your sauce. You will end up with a lumpy mess of food. Not only is that not attractive, your sauce will not taste good. Take a few extra minutes to combine the cornstarch and water into a paste.
Some of our recipes want the sauce thickened. Read through the recipe to find out which one of these methods to use, a slurry or a roux. Check out more information on recipes at https://www.forkscorksandbrews.com/forks/