Slurry vs. volume to be thickened

Non-regional discussions Home Cooking
1

I know this is not an exact science, but I’m looking for some guidelines. For me, sometimes it works ok, but once in a while not perfect.

First thing, in general, I find recipes mentioning teaspoons of tablespoons don’t include level or rounded to the instructions.

This very nice video is not specific about the ratio of slurry to the amount of liquid to be thickened How to Make a Cornstarch Slurry | Cornstarch Slurry | Cornstarch | Slurry | How to Thicken a Sauce

I have about 6 cups of cooking liquid from an instant pot chuck roast. I want to make a gravy.

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2

Iirc Thomas Keller has exact % in his Per Sei book won’t be able to check out until I get home though

3

ok, thanks.

4

If a measurement doesn’t say rounded, heaping, scant, or whatever, it’s always level.

Mark Bittman / NY Times says one tablespoon each cornstarch and water per cup of liquid. I’m not sure why to bother with water, I’d just use the braising liquid.

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5

Just go little by little until you are happy with the consistency? And agree with @robert to skip the water and just mix the starch in a bit of your braising liquid.

6

You don’t know what the consistency will be until you cook it.