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Reply to "the lousy cook is back! creamy-based pasta sauces, please advise!"
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[quote=Anonymous]The above poster talking about the "slurry" forgot to point out that it needs to be done with cold liquid. Don't take milk out of the pot -- reserve some cold milk for this purpose. You can mix flour with cold liquid and come up with something non-lumpy but once you put it in hot liquid it gets lumpy unless it is dissolved first in a liquid. You don't really even need to whisk flour dissolved in cold liquid much. But hot? Have a work a lot harder if you want to use hot liquid. [/quote]
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