Have a gravy that’s too thin, would you like your soups to have more body? Thickening sauces, soups and gravies is easier than you think. All you need is a bit of corn starch and water to transform your dishes from thin and boring to velvety smooth and creamy - without changing the flavor. Watch as Kerry Roach, Chef de Cuisine at BOKA in Seattle, shows how easy is to create a corn starch “slurry.”
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Hi I’m Kerry, Chef de Cuisine at Boka in downtown Seattle. Now we will be thickening with a cornstarch slurry, which is basically just cornstarch and water. Dissolve the cornstarch, it should have kind of the consistency of heavy whipping cream. It’s an easy way to thicken something, and you are not imparting that much flavour into the final product. And then you are just going to slowly add it in here. The great thing about using corn starch is you don’t have to cook it out as you would flour. Once it comes up to a boil it should add a little bit of depth to your sauce. A little bit more body. And you can add as little or as much as you want depending on how thick you want. It’s a really nice texture, you can do as thick or as thin as you want.