What is the ratio of water to cornstarch to make a slurry?

Answer 1

Depending on what your trying to thicken

4 parts water - 1 part corn starch = thin soups, light sauces

4 parts water - 2 parts corn starch = hearty soups etc..

4 parts water - 21/2 parts corn starch = chowders, heavy sauces

Remember, use cold water and mix (hands are best)
Corn starch is activated by heat, so you need to bring your liquid to a high simmer or low boil to achieve total thickening and to cook the starch flavor out.
Hope this helps........

Answer 2

Cornstarch Slurry

Answer 3

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RE:
What is the ratio of water to cornstarch to make a slurry?

Answer 4

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It's a ratio of 1:2 with half as much cornstarch as water. To learn more and view a the formula to make your own polymer of cornstarch and water please refer to the lnk I have listed for you below.

Answer 5

To avoid lumps, mix the starch with an equal amount of cold liquid until it forms a paste, then whisk it into the liquid you're trying to thicken. Once the thickener is added, cook it briefly to remove the starchy flavor. Don't overcook--liquids thickened with some starches will thin again if cooked too long or at too high a temperature.

Answer 6

Do you mean to thicken a soup or gravy?

I usually use a 2 to 1 ratio. (2-water & 1-cornstarch)