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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
Description
Cornflour slurry is a mixture of a cold liquid with cornflour that typically consist of 2 parts cold water and 1 part cornflour. It is used as a thickening agent, particularly common in Asian sauces. It prevents cornflour from clumping when added directly to a hot liquid. Once mixed with water, it can be added directly to the hot liquid. It must be simmered to ensure that the starch reaches it’s full thickening potential.