Quote:
Originally Posted by sedated
Perhaps I am misreading, but these two sentences seem to say the exact opposite.
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Perhaps I'm not clear. You can use cornstarch and water as a thickener, but you would not use it like a roux (flour and oil). With a roux, that's where you start. You then add cold liquid to your hot roux. Using cornstarch and water slurry, you would start with heating your liquid and add the slurry to thicken.
The end result is basically the same, but you take a totally different route to get there. And at the end of my post, I was trying to note that you wouldn't use a roux and a slurry in the same gravy, though I suppose you could if your roux didn't thicken it sufficiently.