Stop Making Cornstarch Slurry With Drill Water

Cornstarch is a functional apprentice ingredient, not sexy or arousing. He does his job well; all you need to do to activate its thickening properties is to mix it with a small amount of liquid to make a slurry that you can add to hot soups, stews, pan sauces, puddings, or any liquid dish that needs greater consistency. Most people use water to create slurry, but cool kids use booze.

Actually, I don’t know what the cool guys do. I’m not a kid anymore, cool or not. But replacing the water in the cornstarch slurry with brandy, sherry, rum, or wine will allow you to add a little more flavor to your recipe. If you are in the habit of avoiding alcohol completely, you can use concentrated broth, fruit juice, milk, or something that contains umami, such as soy sauce.

Slurrying fino sherry can add a bready, almond flavor to a fruit compote or vanilla pudding, while thickening a beef stew with red wine slurry can add depth. Does your chili need more body and umami? Make porridge with fish sauce. Neither will result in drastic flavor changes, but will help you create layers of flavor in your dish.

What’s more, you don’t need to make other adjustments to your recipe. Make a slurry the “normal” way by mixing equal volumes of liquid and cornstarch (two parts liquid and one part cornstarch will work as well), beating with a fork to break up lumps. Drizzle the mixture over the dish while it is hot—cornstarch works best at 180℉ and above —then let it simmer for a few minutes. Repeat as needed until your dish is thick and juicy. (Not sure if it’s “done”? Put some on a plate at room temperature and see how it behaves .)