21.02.2012                      28.Schwat. 5772

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Cooking Class: The thick of things

This winter, wow your friends and family by fortifying your hearty soups with a 'slurry'.

When you’ve made a soup but you find it’s too thin, there’s a quick and easy solution – stir in a slurry. A “slurry” is simply a fancy word used by cooking professionals for starch dissolved in liquid.
If you try to thicken a hot soup or sauce by stirring in flour, you get instant lumps. “With a slurry,” writes Shirley O. Corriher, author of Cookwise, “you stir cornstarch into cold water or stock to separate the starch grain by grain. When you are ready to thicken the sauce, stir the slurry again and then stir it into the pan.”…

EASY BROWN SAUCE

VEGETABLE SOUP WITH CHICKPEA FLOUR