![]() Remember always use cold water or it will be lumpy. To make a cornstarch slurry you take equal parts of cornstarch and cold water and mix it together. If you need to thicken an already warmed/heated sauce or gravy (this includes soups as well) then you make a cornstarch slurry. To avoid the lumps that is why the cornstarch is added to the cold milk and seasonings then heated in this recipe. You cannot add cornstarch to a hot sauce, gravy or liquids or it will be lumpy. The trick with cornstarch is it has to be mixed in with cold liquids and then heated or it will create lumps. If cornstarch is whisked into cold liquids it can thicken sauces (gravies and soups too). This recipe has cornstarch that is added in with the milk and seasonings to thicken the sauce. ![]() Why Cornstarch and What is a cornstarch slurry?
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