If you’ve ever poured concrete or made a house of mud, you’ve worked with a slurry. In the culinary world, too, we are at times required to concoct a slurry, and we do it for the same reason as those others: To make something thicker and bind it together.
A slurry is just a mixture of liquid (usually water) and “insoluble” matter, according to the Merriam-Webster. When it comes to cooking, the slurry most often utilized is one consisting of cornstarch and water, such as the one we used recently in making cheese fondue.
In that case, we used the slurry to thicken the mixture of cheese and wine so it became one big, unified, melting pot of joy.
But there is protocol to making a slurry, and just as it takes liquid combined with cement to make concrete, we need both a liquid and a powder (i.e., cornstarch) to make a slurry in the kitchen.