A slurry is a mixture of two ingredients, mainly water or any liquid (cold or at room temperature), and a thickening agent such as cornstarch, arrowroot, all-purpose flour etc.
A cornstarch slurry is used as a thickening agent in many Chinese dishes. Normally it consists of 2 parts of water and 1 part of cornstarch. You may also use broth in making the cornstarch slurry.
Cornstarch is a starch derived from corn grain. Commonly cornstarch slurry is used in making soups and curries.
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How to make cornstarch slurry:
In a small bowl, add 2 parts of water and 1 part of cornstarch. Mix well, no lumps should be formed. Slurry should have smooth texture.
Whisk the cornstarch slurry into the recipe (soup or curry) little bit at a time. Keep on stirring the soup or curry continuously to avoid lumps. Boil the recipe for a minute to make sure that cornstarch is cooked.
Incase you want to avoid cornstarch, you may add arrowroot, potato starch or all purpose flour.
To make any Indian curry dish, Besan (chickpea) slurry is used. The method remains the same. Instead of cornstarch, besan (chickpea) is added.
How to store Cornstarch:
Store cornstarch in cool, dry place away from sunlight in a airtight container.
You may also keep cornstarch in the refrigerator.