Roux Vs Slurry: The Difference, Explained - Chowhound
Source: Chowhound
Candice Bell/Shutterstock Whether you're making crawfish étouffée or velveting chicken for stir-fry, thickening agents are key to creating the perfect texture for a multitude of dishes, increasing the viscosity which unites the ingredients and flavors into an incredible, homogenous whole. Incorporating a roux or a slurry are the two most popular methods, but what are these two thickeners, and how can you tell…
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