Ming Tsai

Recipes

Directions

Cherry-Cranberry Syrup
Place juice in a non-reactive saucepan. Cook over medium heat until the juice is reduced by about 85 percent. To test, drizzle some of the syrup on a cold plate and draw a line through it. If the line holds, the syrup is done. Cool and transfer the syrup into an airtight jar or squeeze bottle.

Roux
In a skillet over medium-high heat, melt the butter (or heat the pan drippings). Whisk in the flour and continue whisking until the butter and flour are combined. Continue cooking and stirring a few more minutes to cook the rawness out of the flour. Remove from the heat if a light roux is desired, or cook longer for a darker roux.

Corn Starch Slurry
In a small bowl, combine equal parts cornstarch and water. Use your fingers to “melt” the cornstarch into the water, combining them completely. When adding the slurry to a soup or stew to thicken, be sure that the liquid is at a boil. Add the slurry in a thin stream, whisking constantly until thickened.