New to cheftalk/ Question about Slurries

Discussion in 'New User Introductions' started by culinarygirl, Sep 24, 2013.

  1. culinarygirl


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    Culinary Student
    I am Ashlee Smith,

    I go to Johnson & Wales University in RI

    Food is my passion if I weren't in Culinary school I don't know what I would be doing with my life food is the only thing I know and working on the line at a NHC Restaurant was crazy over the summer. Not only that but working two catering jobs was hard work too. But when I am at home I bake and when I am out with people I love going and having an amazing meal somewhere with good drinks and friends to be with. I like learning new things

    I have a question too..

    So if you add a slurry to a sauce then freeze then when you decide  to use it add a different stabilizer to the sauce would that work? Or would the cornstarch break it still?
  2. nicko

    nicko Founder of Staff Member

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    Former Chef