Comments on: And now, a little fusion http://culinariablog.com/index.php/2010/02/18/and-now-a-little-fusion/ Introducing you to cuisine from around the world into your kitchen. Thu, 26 Aug 2010 14:47:13 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Stephanie http://culinariablog.com/index.php/2010/02/18/and-now-a-little-fusion/comment-page-1/#comment-12 Stephanie Fri, 19 Feb 2010 16:20:25 +0000 http://culinariablog.com/?p=227#comment-12 I noticed in your Quick Notes that you suggested adding cornstarch to thicken the liquid. I actually find if you use flour instead of cornstarch you have better results. I prefer flour because if I have leftovers the sauce will still have the same consistency from cold to hot. However, with cornstarch the sauce will take on a jellied consistency. Also, just sharing that creating the liquid with flour/cornstarch is called a slurry or whitewash. Check it out! http://www.recipetips.com/glossary-term/t--34433/slurry.asp I noticed in your Quick Notes that you suggested adding cornstarch to thicken the liquid. I actually find if you use flour instead of cornstarch you have better results. I prefer flour because if I have leftovers the sauce will still have the same consistency from cold to hot. However, with cornstarch the sauce will take on a jellied consistency.

Also, just sharing that creating the liquid with flour/cornstarch is called a slurry or whitewash. Check it out! http://www.recipetips.com/glossary-term/t–34433/slurry.asp

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