Slurrying
Slurrying is the process of mixing a starch with a cold liquid to create a smooth, pourable mixture that can be used as a thickening agent in sauces or soups.
What it means in a kitchen
In a working kitchen, slurrying is crucial for achieving the desired consistency in sauces without forming lumps. It is especially important when adding starches like cornstarch or arrowroot to hot liquids, as the slurry must be fully incorporated to prevent clumping. Timing and temperature are key factors; adding a cold slurry to a hot mixture can create a smooth texture if done correctly.
Common misunderstanding
A common misunderstanding is that any liquid can be used to create a slurry, while in fact, it must be cold to prevent the starch from gelatinizing prematurely. Additionally, some believe that the slurry can be added directly to a boiling liquid without proper mixing, which can lead to lumps forming.
Example
For instance, if you are making a cornstarch slurry for a stir-fry sauce, combine 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl before adding it to the hot sauce at the end of cooking to thicken it.