In the context of cooking, what is considered a 'slurry'?

A 'slurry' refers to a mixture made up of raw starch—such as cornstarch or flour—and a cold liquid, typically water. This combination is primarily used as a thickening agent in cooking. When heated, the starch granules expand and absorb the liquid, resulting in a thicker consistency for sauces, soups, and stews. The cold temperature of the liquid helps prevent clumping, which is essential for achieving a smooth texture.

The other choices do not align with the definition of a slurry. For instance, a mixture of sugar and water is not used for thickening; it creates a syrup or simple syrup. A mixture of flour and oil could form a roux when cooked, but it does not fit the specific definition of a slurry. Lastly, a mixture of egg and milk is typically used for creating batters, such as for pancakes or custards, and also does not purposefully serve as a thickening agent in the same manner as a slurry.