Buzz
Cornstarch is a versatile yet humble ingredient—not glamorous, but effective. To unleash its thickening power, you simply combine it with a small amount of liquid to form a slurry, which can then be added to hot soups, stews, sauces, puddings, or any dish needing a thicker texture. While most people stick with water for their slurry, the more adventurous use alcohol for extra flavor.
Actually, I can't claim to know what 'cool kids' are up to these days. It's been a while since I was one, regardless of my coolness status. But swapping out water for brandy, sherry, rum, or wine in your cornstarch slurry is an easy way to add a subtle yet delicious twist to your dish. If you prefer to avoid alcohol, you could use a rich stock, fruit juice, milk, or a savory option like soy sauce.
Using fino sherry for your slurry can impart a delicate, almond-like note to dishes like fruit compote or vanilla pudding. Meanwhile, a red wine slurry can deepen the flavors in a beef stew. Need your chili to have more body and a punch of umami? Try a fish sauce slurry. These swaps won’t overwhelm your dish with strong flavors, but they’ll help add layers of complexity.
The best part is, you won’t need to alter your recipe. Simply prepare the slurry the traditional way by combining equal amounts of liquid and starch (or use two parts liquid to one part starch), whisking with a fork to break up any lumps. Pour the slurry into your hot dish—cornstarch performs best at temperatures above 180℉—then let everything simmer for a few minutes. Repeat as necessary until your dish reaches the desired thickness. Unsure if it’s thick enough? Drop a spoonful on a room-temperature plate and see how it sets.
