What is the difference between cornstarch and flour?

Cornstarch and flour are both powdery substances used as thickening agents in cooking. However, they differ in their composition, texture, and culinary applications.

Composition

* Cornstarch: Cornstarch is a starch extracted from the endosperm of corn kernels. It is a pure carbohydrate, consisting almost entirely of starch molecules.

* Flour: Flour is a finely ground powder made from grains like wheat, rice, oats, or other sources. It contains various components such as starch, protein (gluten in wheat flour), fiber, vitamins, and minerals.

Texture

* Cornstarch: Cornstarch has a fine, silky texture and is easily dissolved in water. It forms a smooth, glossy gel when cooked.

* Flour: The texture of flour varies depending on the grain it is derived from. Wheat flour, for example, has a gritty texture due to the presence of gluten.

Culinary Applications

* Cornstarch: Cornstarch is commonly used as a thickening agent for soups, sauces, gravies, custards, and pie fillings. It is also used in making desserts like puddings and cakes. Cornstarch can also be used as a coating for fried foods.

* Flour: Flour is used in a much wider range of culinary applications, including baking bread, pastries, cakes, cookies, and other baked goods. It can also be used as a thickening agent in soups and sauces. Different types of flour have specific properties that make them suitable for different purposes, such as all-purpose flour, bread flour, and pastry flour.

Key Differences

In summary, cornstarch and flour are both used in cooking but have distinct characteristics:

* Composition: Cornstarch is pure starch, while flour contains a mix of starch, protein, fiber, vitamins, and minerals.

* Texture: Cornstarch is fine and silky, while flour can vary in texture depending on the grain source.

* Applications: Cornstarch is mainly used as a thickening agent and in desserts, while flour has a broader usage in baking and cooking various dishes.

The choice of cornstarch or flour depends on the desired outcome and specific culinary application.