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New to cheftalk/ Question about Slurries

post #1 of 2
Thread Starter 

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?

post #2 of 2

Hi Ashelle glad you joined. Two things. 1.0 ask your question in the Food & Cookin questions forum this area is just for intros only. 2.) take a minute and write a short review of your culinary school and let others know how you like it.  Here is the link to your school. http://www.cheftalk.com/products/johnson-and-wales-university-providence-ri

 

Thanks!

Thanks,

Nicko 
ChefTalk.com Founder
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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