Grocery · 16 oz
This is a fine, white powder derived from the endosperm of corn kernels. Its primary function in cooking is as a thickening agent. When heated in liquid, the starch granules absorb water and swell, increasing the viscosity of the mixture. This process creates a smooth, glossy texture in sauces, gravies, and desserts. It is a staple ingredient in many kitchens for achieving desired consistencies.
Corn starch is incredibly versatile and commonly used to thicken a wide range of dishes. It's essential for achieving smooth sauces and creamy desserts.
To use corn starch effectively, it is crucial to create a slurry first. This involves mixing the corn starch with a small amount of cold liquid, such as water, broth, or milk, until it forms a smooth paste. This prevents the starch granules from clumping together when added to hot liquids. Once the slurry is prepared, it should be gradually whisked into the hot liquid you wish to thicken. Continue to cook and stir the mixture over medium heat until it reaches the desired consistency. Boiling the mixture briefly helps to fully activate the thickening power of the starch.
Unlike flour, corn starch creates a clearer, glossier finish in sauces and gravies. It also has a more potent thickening ability, meaning less is needed. Flour can sometimes impart a slightly opaque or cloudy appearance and may require longer cooking to remove a raw flour taste.
Home cooks and professional chefs alike rely on corn starch for its reliable thickening properties.
To maintain its quality, store corn starch in a cool, dry place in its original packaging or an airtight container. Keep it away from moisture, as this can cause it to clump and lose its effectiveness. Proper storage ensures it remains free-flowing and ready for use.