To effectively add starch to food, you typically create a slurry with a cool liquid before incorporating it into a hot liquid. This method helps prevent clumping and ensures even thickening.
Why Use a Slurry?
Adding dry starch directly to a hot liquid often results in lumps. By mixing the starch with a small amount of cool liquid first, you create a smooth slurry that disperses more easily in the hot liquid.
Common Starches
Several types of starches are commonly used in cooking:
- Flour
- Cornstarch
- Tapioca
These starches are frequently used for thickening sauces, gravies, puddings, and pie fillings.
The Process
- Create a Slurry: Mix the starch with a small amount of cool liquid (water, milk, or broth) until it forms a smooth paste.
- Add to Hot Liquid: Gradually whisk the slurry into the hot liquid, ensuring continuous stirring to prevent lumps.
- Cook and Thicken: Continue cooking the mixture, stirring constantly, until it reaches the desired consistency. Starches typically begin to thicken around 140 degrees F (60 degrees C).
Example: Thickening a Sauce
Here's a practical example of how to use cornstarch to thicken a sauce:
| Step | Action | Explanation |
|---|---|---|
| 1 | Combine Cornstarch & Water | Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl to form a smooth slurry. |
| 2 | Heat the Sauce | Bring the sauce to a simmer in a saucepan. |
| 3 | Add Slurry | Gradually whisk the cornstarch slurry into the simmering sauce, stirring constantly. |
| 4 | Simmer & Thicken | Continue to simmer the sauce, stirring constantly, for 1-2 minutes, or until it reaches the desired thickness. Be careful not to overcook. |
Tips for Success
- Use Cool Liquid: Always use cool or cold liquid to make the slurry.
- Whisk Constantly: Continuous whisking is crucial to prevent lumps from forming.
- Don't Overcook: Overcooking can break down the starch and thin the sauce.
