A slurry is a mixture of equal parts cornstarch to water. The water is whisked with the cornstarch to make a thickening agent. A slurry acts like roux and can be used in thickening soups, stews, sauces, and gravy.
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Caramelization is the oxidation of sugars resulting in food browning with a slightly nutty flavor. It is the process of cooking something until a resulting browning by drawing out sugars. The whole process is completely temperature dependent. Caramelization can be slow or fast depending on the type of food being cooked.