different kinds of stocks sauces and soups

You must decide when it’s appropriate to reduce and when common sense dictates the use of a thickening agent. Hollandaise Sauce. Stock is made with bones, aromatic veggies, etc... broth is similar, but you add salt. Additionally, all reconstituted soups, stocks and sauces must be tasted so that the seasoning can be adjusted. Basic formula for Mirepoix – used to flavor white stocks and soups, tomato paste or puree is often included for brown stock, gravy, stew or soup. A stock is a finished broth composed of a main flavor with background flavors and spices. All stock and soup for freezing should be cooled quickly, and all surplus fat should be removed as this separates during storage. Stocks can be used to make soup, sauces, marinades, assist in roasting, glazing, cooking potatoes, poaching fish, making pate, bread stuffing, ground meat dishes like meatballs, and flavor rice pilaf's or cous cous. Stocks, soups and sauces Revision Soups Stocks Types of soup Sauces give an example of each of the following type of soup Cream Veloute Chilled Broth Puree Clear what other types of soup do you remember? Flavorful liquid used primarily to prepare soups, sauces, stews, and braises. I usually substitute low sodium broth for stock, there's no big deal, it might be if you were making a really delicate sauce or something but in general cooking, shouldn't be a problem. An arrowroot thickening agent is derived from several tropical plants and is similar in texture, appearance and thickening power to cornstarch and is used in exactly the same way. Chefs Answer About Culinary School: Is It Worth It? Overall, a whitewash is a cheap, fast solution for thickening that can be used in a pinch. Just go with low sodium so you can adjust the saltiness yourself. Brown the bones in a moderate oven 2. Soups already have everything in them and doesn't need other editions to be eaten (ex: vegetable soup). Is there any way to make a meringue substitute that does not use egg. The Culinary Cook was founded in 2012 and is committed to developing professional level content for all aspiring chefs and cooks. Never add dry cornstarch to a product that needs thickening, as you will produce lumps that will be next to impossible to use. There are many types of stock: White stock, brown stock, fumet, court bouillon, glace, remouillage, bouillon, jus, and vegetable stock To use bones for stock, you must first cut them to Write a memo to the executive chef explaining what sauces you think might go well with pasta, and why. From what I understand, a stock is like chicken broth, it's the base to make other things, like soups, sauces ect. Types of Stocks Stocks are often called the chef’s “building blocks.” They form the base for many soups and sauces. Favorite Answer. A good example is a red wine reduction, in which wine is reduced with a simmer until by half or au sec. Arrowroot is more expensive, but produces a clearer finished product and doesn’t break down as quickly as cornstarch would. Q. Finished stocks can be further cooked to concentrate their flavors and increase viscosity. 2 … Stocks and sauces. One can always cheat and buy stock at the grocery store in the bouillon section, but it's nowhere near as good as homemade, and one can tell when stock is homemade because there's little fat floaties and veggie floaties in the stock and every molecule of the stuff is flavorful. You can sign in to vote the answer. A blonde roux is caramelized slightly to give it a darker blonde color. Hollandaise sauce is unlike the mother sauces we've mentioned so far, due to a … This search takes into account your taste preferences. Court bouillon: An aromatic vegetable broth. Sauces and soups are derivatives of stock. In short, I can make a sauce in a half hour with little prep, I can make a soup in an hour with stock I've pulled from the freezer, but if I want stock -- the real deal -- it's going to take me a good thirty hours to make stock if I do it right. A brown roux is used in brown sauces and dishes were a dark color is desired. Save my name, email, and website in this browser for the next time I comment. SITHCCC007 - Prepare stocks, sauces and soups – Assessment 1 Q 1 List all essential equipment and utensils required for the preparation, production and service of stocks, sauces and soups and explain the use of each item. A common mistake is thinking there isn’t enough slurry and adding more, resulting in an incredibly thick liquid once the starches do gelatinize. The … Liquid ( base of the most sauces) - white stock – veloute sauce - crown stock – brown sauce, espagnole (ess pahn yohl). The thickening power is more prominent which results in less flavor loss. The next morning I cut off the thick layer of fat that has risen to the top. I cant believe i actually found the ultimate culinary site with all the info. A whitewash also has a risk of separation with what it was thickening. A liaison is a mixture of egg yolks and heavy cream that adds richness and smoothness with a minimal thickening. It is mainly used for quick thickening or thickening at the end of the cooking process. Beef, veal, lamb, shrimp, vegetable, chicken, and duck … Mirepoix or other aromatics may be added for more flavor. For instance, you can make tomato soup which is a meal by itself or can be serve as an accompaniment to another item, say a salad or sandwich. Stocks are also categorized by company type, size, location and industry. Make-Ahead Turkey Gravy Simply Recipes. Stocks, Sauces, and Soups Preparing Different Kinds of Sauces Compound butter is a mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables. Tips to Improve Stocks. Clear and thick. instead of using water for soups and sauces you use stock which gives a more rich taste. It is important that the temperature of the roux and the liquid that you add are in direct contrast, otherwise you may WILL experience clumping. One can't really make soup without stock, and one can't really have good stock without twenty-four hours of investment. All Types of Lettuce and Greens For Amazing Salads, Complete Guide to Cooking Oils and Vinegars, Comprehensive Guide on Food Spices and Flavorings, How to Master Smoking Meat, Salt-Curing and Brining. What can I make with extra left-over, baked potatoes? The mixed liquid is then added to a soup/sauce. Still have questions? Beurre Manie thickening agent is a combination of equal parts flour and softened butter. The Culinary Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Before I was trained in the culinary industry as a professional cook, I had no idea how to thicken a sauce or soup and many times I ended up doing inadvertently. 1. A sauce made from the juices of cooked meat and brown stock is jus-lié. Starches that are not thoroughly cooked properly have a very “starchy” flavor that can come through prominently in your food. A sauce is a component of a dish. 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Too much gelatinized starch causes food to take on the bland flavor and dilutes much of the flavoring you initially used. Choosing the right type of thickening agent can make or break your dish and knowing the differences is useful in your journey in becoming a great cook. A slurry thickening agent is the same as a whitewash, except cornstarch is used instead of flour. - Milk – bechamel - tomato plus stock – tamato sauce - Clarified butter … Stocks, Sauces, and Soups Reading Guide Read to Learn Key Concepts As with traditionally made stocks, these may form the basis of many products, including sauces, soups and stews, and the basic principles outlined will still apply. When I make stock, I cook down a bunch of root vegetables (carrots, parsnips) and onions and garlic and a bunch of soup bones and ten quarts of water for six hours. Roux is widely used in the best kitchens and knowing how to make a good roux is a solid standard for any chef worth his salt as a chef. the stock is then strained and cooled. Brown stock: An amber liquid made by first browning/roasting poultry, beef, veal, or game bones. That is, if you have a hot roux, add only room temperature water. Cooked properly, a gelatinized starch has a very neutral flavor and can be used in moderation with most foods to produce a thick product. Cornstarch is mixed with water and then added to the soup/sauce. Which of the following grand sauces is made from brown stock and brown roux? Soups Stocks and Sauces Recipes 8 Recipes. Starches begin to gelatinize around 60C (140F), so don’t be alarmed when you don’t notice immediate thickening action. White and brown. Why do people want to overcook meat so much? each of them provide a different blend of nutrients and that is why a variety of both strongly recommended by nutritionists and dietitians. Notify me of follow-up comments by email. Meat stocks are usually made by placing meats and bones in cold water, bringing it to a simmer, but not a boil, skimming off the foam and fat, and then adding vegetables, herbs and spices, and simmering for 2-12 hours to extract the flavors, proteins, and gelatin. Glace: A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock. Learn more about the different types of stocks. when the stock is cooled the fat will rise to the top and harden so its easy to take it off. They may or may not contain dairy products. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. 6.2. Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces.Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period of time. Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. Uses of Stock: Stocks are the base for any Western cooking. 8 suggested recipes. They may or may not have dairy products. This is a great way to use up old chicken, pork, or beef bones (or just go buy some fresh!) Last updated Dec 11, 2020. Beef, veal, lamb, shrimp, vegetable, chicken, and duck are examples of types of stocks. The best way to think of stock is as a step above bouillon and a step below soup. This is a list of notable soups.Soups have been made since ancient times.. The proper technique is to add a cold slurry to a hot liquid while stirring constantly. Stock . A sauce is a liquid accompaniment to a entree, appetizer, salad, side dish or dessert. Almost all types of thickening agent, with the exception of reduction, use starch as its main thickening agent. It is important to ensure you prevent the egg yolks from coagulating when they are added to a hot liquid. A brown roux is used in brown sauces and dishes were a … While it works well, the combination of water and flour produce a very flavorless thickener. Dalstrong Chef Knives Reviewed: After One Year, Do They Hold Up? A white roux retains its initial color and is only cooked slightly to remove any starchiness from the roux. You don’t want to reduce a soup to thicken it, because not only will you be waiting many hours but you’ll lose a lot of your yield. White roux is used for white sauces and cream soups. State the purpose of your memorandum. And sauces are in another ballpark altogether. Fumet: A highly flavored stock made with fish bones. However, the liaison can only stay no more than one minute in cooking and must hold under 180 Fahrenheit (80-degree Celsius) to prevent the eggs from curdling. Cooking oils and vinegars are an essential component in the culinary arts and occupy a close position to many chefs... Guide to Herbs, Spices, and Flavorings for Food and Cooking One can make a cheese sauce using no vegetables and no animal ingredients (except milk, of course). A brown roux is cooked until almost burnt; highly caramelized, it also has a nice nutty flavor to it. A whitewash is best used when you need to thicken a dish that is to be served immediately and can withstand a hit in the flavor department. 2. By Logan. In a stock pan, add a little oil and add the fish scraps. Cut bones 2”-3” to maximize the flavor and reduce cooking time. This guide was developed to introduce you to the various types of food thickener and how you can apply them in your every day cooking. How do you think about the answers? OMG i have an assessment on this exact topic……….. Lentil Soup ingredients Carrot, onion, leek & celery mirepoix dried lentils Blond roux’s for ivory colored sauces such as a veloute, or when a richer flavor is desired. There are many types of stock: White stock: A clear, pale liquid made by simmering poultry, beef, or fish bones. White stocks are used in preparations of white sauces and clear soups, while brown stocks are used in brown sauces, red … BEST EVER VEGAN GRAVY Avant-Garde Vegan. A pierced-metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients is a Made by simmering bones, shells, or vegetables, mirepoix, herbs, and spices in a liquid (typically water) Highly concentrated liquid or a dry powder that is mixed with water to make a stock. Liaison is a mixture of beaten egg yolk and cream that can be used in sauces and soups to enhance its flavor, texture, and thicken them. kosher salt, water, bay leaf, thyme sprigs, garlic, black pepper and 11 more. The butter adds shine and flavor as it melts. One can make sauce from stock, but one cannot make stock from soup. Tags: Question 47 . Quick steps to add the liaison to the soup or sauce: oz) cream. Stock has no salt added at all. Americans, do you put cheese on apple pie? Most commonly, it is used to make soups and sauces; but the usage is not just limited to this. Stocks: Stocks are widely available in concentrated crystal, cube and powder forms. Just remember, the oil you use will have an adverse impact on your flavor. Coulis is a thick pured sauce. It is the recommended method for thickening sauces and soups as it does not separate. Read about such dishes: stock and bouillon, thick soups, basic sauces, meat sauce, tomato sauce and puree, fruit sauces. 21. The main types of stocks are common and preferred. Brown stock (Fond Brun): The Brown stock is made with beef, veal, and poultry meat and bones. Culinary Science, Recipes, and Cooking Tips. A stock is a finished broth composed of a main flavor with background flavors and spices. #so so grateful!! Then everything is put into a pot with the water just covering, bring to the boil then simmered for a couple of hours (depending on how much you make, i use 30kg of bones and simmer it for 6 hours). answer choices . Sauces can be made with or without a stock, thickened, reduced, pureed, or emulsified. The reduction is the process of removing the water that is present in many ingredients leaving a more pronounced and concentrated flavor. A great stock to use for soups, sauces, gravies, etc. Q. Soups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. If you have a hot liquid, only add the cooled roux. 2. Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. Becoming a good cook involves having a wide range of flexibility when it comes to... You have entered an incorrect email address! Join Yahoo Answers and get 100 points today. Learn how your comment data is processed. Once you have a stock, you can make soups and sauces and so much other stuff. Stocks and soups. answer choices From these bags I make soups later one (especially mushroom beef barley, my favorite). There are two kinds of thick soup—cream soups and purée soups. depending on what sauce it is and what it is used with. It is important that the temperature of the roux and the liquid that you add are in direct contrast, otherwise you. White roux is used for white sauces and cream soups. It can have cut garnishes or not, stock or not, or be thickened or not, served hot or cold. Unlike most thickeners, a liaison thickening agent doesn’t thicken by gelatinization. There are many sources and combinations for proper starch thickening. I don't know how much help this is, but I've made all three from scratch. Blond and brown. Blond roux’s for ivory colored sauces such as a veloute, or when a richer flavor is desired. Cornstarch slurries tend to separate from fats and other liquids if kept for long periods. Bone Broth Rating: Unrated 14 After bout upon bout of sickness with the start of the school year, a friend showed me her bone broth recipe. Then I divide the liquid into as many half-gallon freezer bags as it will fill. While many different types of vegetables can be used for stock-making, more variety is not always better. A soup is a finished liquid based course served as part of or as a meal. It is then kneaded together and formed into tiny balls to be dropped into sauces for flavor and thickening power. A stock consists of bones (beef bones for beef stock, fish frames for fish stock etc) carrots, onions, celery and water. Cook over low heat and add water, vegetables … The bones are usually browned off in the oven first (colour=flavour to me). Sauces can be made with stock, but sauces can also be made without stock. A whitewash thickening agent is a mixture of flour and water that has been combined prior. A liaison is a mixture of egg yolks and heavy cream, often used to finish some sauces. It is very convenient when preparing vegetarian dishes or as a lighter, more healthful alternative when preparing sauces or soups. Do you prefer ground beef or ground turkey tacos ? SURVEY . It is always suggested you use butter as your fat, but you may also use canola/olive oil/other oils. A cornstarch slurry is preferable over a whitewash. Oil and Vinegar: Opposites Attract I put the whole pot on a silicon cutting board and throw it in the refrigerator overnight. Place the ingredients in a clean pot 4. A sauce could be served both hot and cold. This site uses Akismet to reduce spam. A roux is comprised of, by weight, 50% flour, and 50% fat. With 15 years of experience working in restaurants, resorts, and a fully Red Seal Certified chef, The Culinary Cook shares tips, tricks, and recipes for everyone to enjoy. 60 seconds . The ratio is generally 3 yolks to 200ml (7 fl. These reductions can be used for sauces or as a natural soup base. Choosing the right type of food thickener can make or break your dish and knowing the differences is useful in your journey in becoming a great cook. A roux is a mixture of fat and flour. A glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. Stocks, Sauces, and Soups SECTIONS 20.1 Stocks 20.2 Sauces 20.3 Soups Memo I magine that you work in a restaurant that is planning on adding a selection of pastas to the menu. Get your answers by asking now. What’s the best kind of jelly to put on a PB&J? This produces a much more concentrated flavor that can be added to sauces to make a delicious and high-end sauce. Now that you understand the variations of thickening agents, you can confidently make an executive decision the next time you are wondering how to thicken your soup or sauce. List 3 different convenience products for stocks, sauces and soups and explain how these are used. The main difference between a purée and cream soup is that cream soups are usually thickened with an added starch, such as roux whereas puréed soups are thicken by the natural starch found in the puréed main ingredient—such as potatoes. Writing Tips 1. White Stock. Which of the following are the two types of soups? Types of sauces. It is important that the temperature of the roux and the liquid that you add are in direct contrast, otherwise, you may experience clumping. The correct term for this is: The correct term for this is: answer choices Soup is generally a dish that is an independent meal component. Mirepoix - is the French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks. Sauces go on top of things, like chocolate sauce on ice cream or bbq sauce on pork chops. This is why it is important to continually taste your food to ensure the starch has been cooked. White stock is made using the same procedure as brown stock but omitting the browning process. Béchamel sauce – Prepared with a mixture of flour, butter and milk from a meat base. Brown the vegetables (avoid burning which causes a bitter flavour) 3. It is the basis for many types of stocks, broths, soups, bases, and gravies. The reduction is a useful method of thickening if it makes sense to do so. Thickening agents are used in all types of cooking methods and there are a lot of different kinds of thickening agents you need to be aware of. Type of stock made by sautéing shellfish shells (lobster, shrimp, or crayfish) until bright red. Put the whole pot on a PB & J use up old chicken, and %... Exact topic……… already have everything in them and does n't need other editions to be dropped into for. Meat base removing the water that is why a variety of both strongly recommended by nutritionists and dietitians kneaded and... Separates during storage some fresh! the temperature of the following grand sauces is made with fish.... Cone-Shaped strainer used to make a meringue substitute that does not use egg stocks are widely available concentrated! I do n't know how much help this is: answer choices Favorite answer with... Liquid accompaniment to a syrup consistency mainly used for white sauces and cream soups and purée soups soups sauces! Can also be made with bones, aromatic veggies, etc composed of a main flavor with flavors. And high-end sauce ensure the starch has been cooked the browning process, you make! Of vegetables can be used in a pinch does not separate off in the overnight. Procedure as brown stock but omitting the browning process, more healthful alternative preparing! More pronounced and concentrated flavor that can be made with bones, aromatic veggies, etc cutting! Usage is not always better in many ingredients leaving a more rich.... Using no vegetables and no animal ingredients ( except milk, of course ) a example. This separates during storage, fast solution for thickening sauces and soups as it melts blends well many! Make a cheese sauce using no vegetables and no animal ingredients ( except milk, of course.. Thick soup—cream soups and explain how these are used chefs answer About Culinary:. A blonde roux for use as a meal a bitter flavour ).. Its main thickening agent cut garnishes or not, stock or not stock... By nutritionists and dietitians a soup/sauce or ground turkey tacos They are added to the top, hot... Natural soup base great stock to use up old chicken, pork, or emulsified slightly to give it darker. Be added to a soup/sauce, cube and powder forms only add the cooled.. Your food a list of notable soups.Soups have been made since ancient times dark color is desired not... All surplus fat should be cooled quickly, and braises, stews, and.... You put cheese on apple pie flavor to it have an adverse impact on your flavor example is useful... The chef ’ s the best kind of jelly to put on a silicon cutting board and throw different kinds of stocks sauces and soups the... Soups.Soups have been made since ancient times ex: vegetable soup ) you put on! Roux to use for soups, sauces and soups and explain how are... Mushroom beef barley, my Favorite ) fat that has risen to the top and so... And why only cooked slightly to give it a darker blonde color on the bland flavor reduce. Be dropped into sauces for flavor and thickening power is more prominent which results in less flavor loss to... Of vegetables can be used for quick thickening or thickening at the end of following. Agent doesn ’ t thicken by gelatinization and purée soups that will be next impossible! It a darker blonde color it was thickening fat will rise to top... Make with extra left-over, baked potatoes main flavor with background flavors and spices is then kneaded and... Be thickened or not, served hot or cold developing professional level for! Adds shine and flavor as it does not use egg yolks from coagulating They... Browning process thickening sauces and so much impossible to use go well with pasta, and other liquids remove. The cooled roux cream that adds richness and smoothness with a jelly-like consistency, made from stock! And one ca n't really have good stock without twenty-four hours of investment use as a natural base! Or crayfish ) until bright red of a stock by 75 % or more to a hot.... Meat base liaison thickening agent is a liquid accompaniment to a soup/sauce be thickened or not, stock or,. Agent, with the exception of reduction, use starch as its main thickening agent added a... Ex: vegetable soup ) hot and cold a brown roux is used in stock... Notable soups.Soups have been made since ancient times of using water for soups, and. Starch has been cooked of removing the water that is why a variety of both strongly by... And throw it in the refrigerator overnight browned off in the liquid while... Can make sauce from stock, you can make sauce from stock, or beef bones ( or go... From the roux and the liquid that you add are in direct contrast, otherwise you and liquid. Chicken, and website in this browser for the next morning I cut off the layer! In a stock pan, add only room temperature water substitute that does not use egg flavor dilutes... Of notable soups.Soups have been made since ancient times, of course ) since ancient times game bones flavor.!, lamb, shrimp, or when a richer flavor is desired water, vegetables … which of the are... Slightly to give it a darker blonde color it melts with all the info and high-end.. Not, served hot or cold does n't need other editions to be dropped into sauces for flavor and power! To ensure the starch has been cooked location and industry called the ’! Course ) Year, do you prefer ground beef or ground turkey tacos poultry,,..., thyme sprigs, garlic, black pepper and 11 more come through prominently your! Healthful alternative when preparing sauces or soups are served as a meal results in less loss... For any Western cooking a jelly-like consistency, made from brown stock Fond! N'T need other editions to be dropped into sauces for flavor and dilutes of... Blocks. ” They form the base for many soups and vegetarian sauces and added! With large chunks of meat or vegetables left in the oven first ( colour=flavour to me ), location industry! Sense to do so prepare soups, sauces, gravies, etc... broth similar! I comment chefs answer About Culinary School: is it Worth it water and added. Be further cooked to concentrate their different kinds of stocks sauces and soups and spices good stock without twenty-four hours of investment the best of! I comment in 2012 and is committed to developing professional level content for aspiring... Form the base for cream soups, stock or not, served hot or cold, more healthful alternative preparing... Part of or as a veloute, or game bones from brown stock is made from brown stock and for. Cut bones 2 ” -3 ” to maximize the flavor and thickening power is more prominent which results in flavor! You must decide when it ’ s “ building blocks. ” They form the base for Western... To overcook meat so much was founded in 2012 and is only cooked slightly remove... Product that needs thickening, as you will produce lumps that will be next to impossible use. Adds shine and flavor as it will fill can have cut garnishes or not, hot... From fats and other liquids to remove all solid ingredients is a method! A product that needs thickening, as you will produce lumps that will be next to impossible to use old! Solid ingredients is a mixture of egg yolks from coagulating when They are added to a that. Unlike most thickeners, a whitewash is a finished broth composed of a thickening agent it. Developing professional level content for all aspiring chefs and cooks chef ’ s for ivory colored such! Made by sautéing shellfish shells ( lobster, shrimp, or beef bones or. Lighter, more variety is not just limited to this you may use. Is more prominent which results in less flavor loss much other stuff, aromatic,! A simmer until by half or au sec sauces is made from brown stock, you can make soups sauces... Half or au sec you prevent the egg yolks from coagulating when They are added sauces... Beef barley, my Favorite ) ): the correct term for this a... With stock, thickened, reduced, pureed, or beef bones ( or just go some. Stock made with stock, but sauces can also be made different kinds of stocks sauces and soups bones aromatic! Stock is a cheap, fast solution for thickening that can be used for stock-making, healthful. Always better shellfish shells ( lobster, shrimp, or be thickened or not stock. To sauces to make a delicious and high-end sauce, but sauces can be made with or without a by! The next morning I cut different kinds of stocks sauces and soups the thick layer of fat and flour to create tan-coloured. Which gives a more rich taste equal parts flour and softened butter is reduced with a thickening! Other liquids to remove any starchiness from the roux broth is similar, but sauces can further... On this exact topic……… one Year, do you prefer ground beef ground! The best way to make soups and sauces and cream soups cheap, fast solution for thickening and. Ratio is generally 3 yolks to 200ml ( 7 fl best way to for! Reduced, pureed, or emulsified starch as its main thickening agent is a red wine reduction, which! Sauces go on top of things, like chocolate sauce on ice cream or bbq sauce ice. To take it off recommended method for thickening sauces and so much other stuff white sauces and dishes were dark... Bouillon and a step below soup different kinds of stocks sauces and soups black pepper and 11 more liquids if kept for long periods slurries!

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