Other Starches

Potato Starch, Cornstarch, Arrowroot, Rice Flour

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

A slurry is created by whisking any of these starches into a cold liquid such as stock, water, or Madeira wine until dissolved. The slurry is poured into the boiling liquid in a slow, thin stream, whisking constantly to keep lumps from forming. The liquid is then cooked, whisking constantly, until thickened and the raw starch taste has been cooked out.