Leanne Tran emphasizes that using warm liquid in cornstarch slurry promotes faster mixing and a smoother blend, ultimately reducing the time needed to heat back to simmer.
Cornstarch, a refined carbohydrate, serves not just for thickening but also as a crispy coating, allowing for enhanced flavor development when using wine or stock.
For a successful slurry, it's recommended to start with a one-to-one ratio of cornstarch to warm liquid to ensure even consistency and effective thickening.
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