flour mixed with ½ cup water

A flour and water mixture, commonly known as a slurry or batter base, is a suspension of finely ground grain particles in liquid. When flour (typically wheat flour, though corn flour or other starches may be used) is combined with water in a 2:1 ratio or similar proportions, the starch granules absorb water and swell, creating a cohesive liquid or paste-like mixture. This preparation is not a finished ingredient itself but rather a functional preparation used as a binding, thickening, or adhesive agent in cooking. The ratio and type of flour determine the viscosity and binding strength of the resulting mixture.

The most common application involves mixing wheat flour with water to create a slurry for thickening sauces, gravies, and soups, or as a batter base for coatings and baked goods. The mixture may be left to hydrate briefly before use, allowing the flour granules to fully absorb water and achieve optimal thickening power.

Flour and water mixtures serve multiple functions in cooking. As a slurry, the mixture thickens pan sauces, gravies, and braising liquids by gelatinizing starch when heated. In baking, such mixtures form the foundation for batters (when additional ingredients like eggs and leavening agents are incorporated) for pancakes, waffles, and coating batters for fried foods. The mixture also acts as an adhesive in dumpling wrappers, dim sum preparations, and when binding ingredients in forcemeats or binding sauce to surfaces. In Asian cuisines, this preparation is essential for creating smooth, glossy sauces in stir-frying and for coating proteins before cooking.