One of the quickest solutions in this scenario is to whisk in a few tablespoons of slurry. But what if you don't have any flour or cornstarch on hand? Well, there's another way, and it involves ...

A cooking slurry of water and either cornstarch or fluffed flour can thicken things up, but these are deceptively difficult to get right and can give your gravy a silkiness (cornstarch ...

4. Divide the samosa patti in 4 long strips, apply a drop of refined flour slurry in the centre of the strip and place another strip making a plus sign, add a spoonful amount of cooked vegetable ...

Seal the wrappers with the flour slurry (3 parts flour to 1 part water). 4. Deep fry the spring rolls in oil (2cm deep) at 170 degrees Celsius. Keep turning to fry them for 4 to 5 minutes.