What are the fundamentals of a starch slurry?

Starch slurries are made by mixing starch and cold water, and then simmered in a dish for thickening or texture purposes.

• When heated the starch granules absorb moisture and swell, causing the mixture to thicken and gelate. This helps give body and viscosity to the dish or sauce.

Why the cold water? Adding dry starch directly to a hot liquid results in immediate clumping.

• Mixing starch with cold water ensures that individual starch granules are fully dispersed, hydrated, and suspended in the liquid. This slurry can then be gradually added to the hot dish without it seizing up into clumps.

🍳 Kitchen Tool: Pan or Wok

🔥 Heat Type: Conduction

🌡️ Temperature: 212°F/100°C

🧪 Food Reaction(s): Gelation

Example Foods

• General Tso’s Sauce
• Beef & Broccoli
• Egg Drop Soup