What is a slurry used for in culinary applications?

A slurry is utilized in culinary applications primarily as a thickening agent. It is created by mixing raw starch, such as cornstarch or flour, with a cold liquid, usually water or broth. This combination is effective because the starch granules remain separate in the cold liquid and do not clump together, allowing for an even distribution when added to a hot liquid, such as a sauce or soup.

Upon heating, the starch granules swell and absorb the liquid, thickening the mixture. This method is particularly advantageous because it allows for precise control over the thickness and consistency of a dish without the need for cooking the starch beforehand. Understanding the properties and uses of a slurry is crucial for achieving the desired texture in various culinary preparations, making it an indispensable tool in professional and home kitchens alike.