How to Thicken With Cornstarch
Cornstarch is made from the starchy part of the corn kernel called the endosperm. It provides a gluten-free method of thickening sauces, gravies, puddings and pies with similar results to flour. Cornstarch has some advantages over flour; it produces a shinier end product and adds very little taste, which allows the flavor of the food to remain unaffected. Using cornstarch is not difficult if you follow a few simple steps.
Things You'll Need
- Cornstarch
- Water
- Measuring spoons
- Measuring cup or small dish
- Cooking spoon
Instructions
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Cook and season your recipe fully before thickening. Cornstarch will not add flavor to your finished product, so adjust your flavors accordingly.
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Measure 1 tbsp. cornstarch for every cup of hot liquid to be thickened and place it in a small measuring cup or dish.
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Combine 2 tbsp. cold water per tablespoon of cornstarch and stir until well combined, forming a slurry. It is important to use cold water because hot water will cause lumps to form.
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Bring your recipe to a low boil. Add slurry slowly, stirring constantly to avoid creating lumps.
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Allow your recipe to boil for about 1 minute or until thickened. Extended boiling after thickening may actually cause your recipe to thin.
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