Tim Lee
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Absurdly, stupidly basic cooking questions (Part 2)
Tim Lee replied to a topic in Food Traditions & Culture
Hi, I have a question. I saw some of the discussion in the beginning posts about how to thicken a gravy. My question is how do you choose between a cornstarch/water slurry and a roux to thicken a soup/gravy/sauce? Is there an obvious choice in any case where one is better than the other?