and tonight I'm going to show you how to make a slurry now if you've ever heard of this term you're probably like what the heck is that don't get it a slurry is something that thickens up what you're making so tonight I have a fruits - this is rhubarb and plum and I have them in these gorgeous ramekins right so I'm about to put them back into the oven I actually got them ready this morning and now I'm putting back with the oven to heat and to finish cooking right so what I need to do is I need to put this slurry in and a slurry is gonna be a thickener you can use flour you can use cornstarch for this dessert some things I'm more likely to use one starch than anything so when you use a heaping tablespoon of corn starch for both of these guys and I'm gonna use cold water now it's very important to use cold water you won't be able to mix this through even if big chunks of flour or big chunks of corn starch and that's definitely not what you want in your recipes is big chunks of things so we got a little bit of cold water about a tablespoon and a half okay now it's blurry it's something that you usually stir in or whisk in to whatever you're making like a soup or a sauce board you know a dessert like this anything you want to thicken the liquid so that's easy to do when it's cold when it's not so good so I'm gonna put half a Nation one of this this is all it is it's flour with water or it's corn starch with water and that's it so into half it goes half it goes this is gonna come back to heat now with a slurry to get the maximum thickening power so to speak okay you have to bring it back up to that boiling temperature again but after that it's not gonna thicken anymore okay so you're gonna bring it up to that heat and you should be satisfied now if it needs to be thinking a little bit more you're gonna have to add more slurry you can't do anything about otherwise you can't just reduce it down and hope it works negative you're gonna want to add a little bit more slurry if you have to so this is gonna be perfectly fine and it slips back on and I'm gonna finish cooking these in the oven if you want to know what these are and how to make them make sure you check out my recipe for how to cook Liuba moose and puma mouse I'm sorry and that's a German recipe or an Eastern European recipe that comes from my background my hair did not my grandmother used to make it my mom makes it and stuff and I'd like to make a mouse it's a really simple dessert it's fast and it's tasty perfect for the Fall perfect in these ramekins anyhow that's it that's all that's how you make a slurry that's the whole bottom slurry shouldn't be so scary and I hope that you understand a little bit more what they're about that's it don't be scared it's easy okay follow me on twitter kim e to the capital e i hope you like the fanpage at facebook.com slash cooking the kimberly my shows are online at i food TV slash cooking with kimberly and youtube.com slash cooking with kimberly and my site is cooking with kimberly calm that's it that's all he had champagne in your kitchen and eat deliciously bye you