Cornstarch: What Is It and How Do I Use It?

In England, cornstarch is called cornflour, and this is a clue to what is actually is—flour made from corn.  It’s sold in the baking section and often comes in a 16-ounce box.  I use it as a thickener for sauces, soups and gravies. 

Cornstarch, which feels silkier than flour, has a tendency to clump in the box.  Always dissolve it in cold water, stirring thoroughly to make sure no lumps remain.  If you add cornstarch directly to a hot liquid, you’ll end up with lots of lumps.

To make sure the cornstarch fully thickens the liquid, stir the mixture continually until it dissolves and then bring the liquid to a boil.  Boil for 1 minute to get rid of the raw taste.

If you’re counting calories, use cornstarch as a thickener instead of flour.  You need just half the amount of cornstarch as you would flour for the same result.

                               For easy recipes, order "Help! My Apartment Has a Kitchen!"