When to add a slurry/

[bxgirl]

I am preparing a chicken recipe which includes a cornstarch slurry, to be added at the end. If I plan to make the recipe today, but actually re-heat and eat it tomorrow evening, should I add the slurry today, or when re-heating tomorrow evening? My instinct tells me to add it tomorrow, but I am not sure.
Thanks

[chefj]

I should mention that it needs to be at at least a simmer for it to thicken.

[bxgirl]

Thanks, chefj. I had a hunch that was what I should do, but wasn't very sure.

[chefj]

Sure. You may also want to look into other thickeners. I find potato starch to be much preferable to corn starch.

[bxgirl]

chefj,
I always have potato starch in the house. Would I use the same 1:1 proportion (starch/water) as I do with cornstarch? Thanks so much, you have been so helpful.

[chefj]

I just add enough water so it is pourable and use like cornstarch except it thickens on contact with hot liquid rather that needing to boil.

[herring]

chefj, is that the main reason you prefer potato starch to cornstarch -- bec it'll thicken w/o needing to boil? Or are there other reasons for your preference as well?

[chefj]

yes that is the main reason but it is also more stable and less "gloppy"

[herring]

Thanks! I'm going to try that soon ...

[chefj]

If you will be bringing it back to a simmer you should add it tomorrow. Corn starch is not very stable and can "let go" when reheated or boiled rapidly.