Rumford · 10 g
Rumford Corn Starch
What it is
This is a fine, white powder made from the endosperm of corn kernels. It is a common ingredient used in cooking and baking for its thickening properties. The fine texture allows it to dissolve smoothly into liquids, creating a desirable consistency in various dishes. It is a versatile pantry staple for many home cooks.
How people cook with it
Corn starch is primarily used to thicken sauces, gravies, and custards. It can also be used in baking to create a lighter texture in cakes and cookies.
- Thickens sauces
- Stabilizes custards
- Lightens baked goods
- Coats fried foods
To use corn starch as a thickener, it is best to first create a slurry by mixing it with a small amount of cold liquid, such as water or broth. This prevents the starch granules from clumping together when added to hot liquids. Once a smooth paste is formed, gradually whisk it into the hot liquid you wish to thicken. Continue to cook and stir until the mixture reaches the desired consistency. It is important to avoid boiling corn starch mixtures for extended periods, as this can break down the starch and reduce its thickening power.
How it differs from similar foods
Compared to flour, corn starch is a more potent thickener and creates a clearer, glossier finish in sauces. Flour can sometimes impart a slightly opaque or cloudy appearance and may require more to achieve the same level of thickness. Corn starch also tends to have a more neutral flavor profile than flour.
Who it is for
Home cooks and bakers often reach for corn starch when a recipe calls for a smooth, stable thickening agent.
How to keep the rest
Store the remaining corn starch in its original packaging or an airtight container in a cool, dry place away from moisture. Ensure the lid is tightly sealed to prevent clumping and maintain its effectiveness for future use. Proper storage will keep it fresh for a long time.