The Food Lab: Better Home Cooking Through Science

formed, then

whisk   into    hot

liquid.

Arrowroot 1 teaspoon Combine with a

small   amount  of

cold    liquid  until   a

smooth  slurry  is

formed, then

whisk   into    hot

liquid.

Potato

Starch

½   to  ¾   teaspoon Combine    with    a

small   amount  of

cold    liquid  until   a

smooth  slurry  is

formed, then

whisk   into    hot

liquid.

EXPERIMENT:

Adding Liquid to a Roux