Cornstarch

• Achieving Silky Smooth Sauces and Gravies: Cornstarch is a go-to thickening agent for sauces and gravies. To prevent lumps, create a slurry by mixing cornstarch with cold water before adding it to hot liquids. This will result in a beautifully smooth and glossy consistency, ideal for steak sauces, Asian stir-fry sauces, or classic gravy recipes.
• Creating Tender and Crispy Fried Foods: Coating proteins like chicken or tofu in cornstarch before frying helps to create a wonderfully crispy exterior while retaining moisture inside. The cornstarch forms a protective layer that seals in the juices, resulting in a satisfyingly crunchy and tender dish. This technique is particularly useful for achieving restaurant-quality fried foods at home.
• Thickening Fruit Pies and Desserts: Cornstarch is an essential ingredient for thickening fruit fillings in pies, tarts, and crisps. It prevents the filling from becoming watery and ensures that it holds its shape perfectly after baking. Use cornstarch to achieve that ideal pie filling consistency that's neither too runny nor too stiff.
• Improving the Texture of Soups and Stews: Instead of relying solely on flour or cream, cornstarch offers a lighter and more neutral way to thicken soups and stews. By adding a cornstarch slurry towards the end of the cooking process, you can achieve a desirable thickness without altering the overall flavor profile of your dish. This is perfect for vegetable soups, chowders, and hearty stews.
• Preventing Lumping in Custards and Puddings: When making custards or puddings, adding cornstarch helps to stabilize the mixture and prevent curdling or lumping. It ensures a smooth, creamy texture that is essential for these delicate desserts. Cornstarch contributes to the overall richness and luxurious feel of homemade custards and puddings.
• Making Gluten-Free Baking Easier: In gluten-free baking, cornstarch can be used as a binding agent and to improve the texture of baked goods. It helps to create a more delicate crumb and can prevent baked goods from becoming too dense or crumbly. Using cornstarch in conjunction with other gluten-free flours can result in delicious and satisfying gluten-free breads, cakes, and cookies.

• May be a source of resistant starch, potentially supporting gut health.
• A gluten-free thickening agent suitable for individuals with gluten sensitivities or celiac disease.
• Can be used as a binder in recipes, improving texture.
• Offers a source of carbohydrates for energy.

Cornstarch should be stored in an airtight container in a cool, dry, and dark place, away from moisture and strong odors. Properly stored, it can last for several years. Avoid storing it near heat sources or in humid environments to prevent clumping and maintain its thickening properties. Check for any signs of moisture absorption or pest infestation before use.