(thing) by junkpile Mon Dec 11 2000 at 7:10:23

A thin paste of cornstarch or flour, and water, added to a soup or sauce in order to thicken it. The ratio is usually about 1 part flour/cornstarch to 4 parts water, but no one's watching you to make sure, so do as you see fit.

A cornstarch slurry will thicken a sauce almost immediately; flour takes a little longer, plus a few more minutes of cooking will remove any odd raw-flour taste.

By extension, "slurry" is sometimes used as a synonym for "dough," but that's crazy talk.


thanks to:
http://207.198.91.165/cooking_methods.php3
http://www.healthwell.com/healthnotes/Food/Grain.cfm
http://www.allrecipes.com/encyc/GlossaryPages/112223241.asp

I like it! 1 C!