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Corn Starch: A Versatile and Useful Ingredient for Cooking and Baking
2023/5/10
Corn starch, also spelled cornstarch, is a white, powdery substance that is derived from the endosperm of corn kernels. It is mainly composed of starch, which is a type of carbohydrate that provides energy for the body. Corn starch has many uses in the kitchen, especially as a thickening agent for sauces, soups, stews, gravies, custards, pies and other desserts. It can also be used to coat fruits, cheese, meat and seafood to prevent them from sticking or clumping. In addition, corn starch can be used to make various baked goods such as cookies, cakes and breads.
Corn starch is easy to use and has some advantages over other thickeners such as flour or arrowroot. It is gluten-free, so it is suitable for people with celiac disease or gluten intolerance. It is also relatively flavorless and transparent, so it does not alter the taste or appearance of the food. It has a high thickening power, so only a small amount is needed to achieve the desired consistency.
However, corn starch also has some drawbacks and limitations that need to be considered. It can lose its thickening ability if overcooked or exposed to acidic ingredients such as lemon juice or vinegar. It can also form lumps if added directly to hot liquids or if not dissolved properly in cold water before adding to the food. It can also make the food too thick or gummy if used in excess or if not stirred well.
Therefore, it is important to follow some tips and tricks when using corn starch in cooking and baking. Here are some of them:
To make a corn starch slurry, whisk together equal parts of corn starch and cold water in a small bowl until smooth and lump-free. You can also use other cold liquids such as milk, broth or juice depending on the recipe.
To thicken a sauce, soup or stew with corn starch slurry, bring the liquid to a boil and then lower the heat to a simmer. Gradually stir in the slurry and cook until the mixture is thickened and bubbly, stirring constantly. Do not boil for too long or the corn starch will lose its effectiveness.
To prevent sauces from becoming too thin after adding sour ingredients such as lemon juice or vinegar, add them at the end of cooking after thickening with corn starch slurry.
To prevent sauces from becoming lumpy after adding cheese or cream, add them gradually and stir well after each addition. You can also melt the cheese separately and then whisk it into the sauce.
To coat fruits with corn starch before baking them in pies or tarts, toss them gently with a small amount of corn starch in a large bowl until well coated. This will help absorb some of the juices and prevent the crust from becoming soggy.
To coat cheese with corn starch before shredding or grating it, sprinkle some corn starch over the cheese block and rub it lightly with your fingers until evenly distributed. This will help prevent the cheese from sticking together or clumping in the package or in your dish.
To coat meat or seafood with corn starch before frying or stir-frying them, pat them dry with paper towels and then toss them lightly with some corn starch in a large ziplock bag or a shallow dish until well coated. Shake off any excess corn starch before cooking. This will help create a crispy and golden crust and seal in the juices and flavors.
To make cookies with corn starch, replace some of the flour with corn starch in your recipe. For example, for every cup of flour, use 3/4 cup of flour and 1/4 cup of corn starch. This will help create a soft and tender texture and prevent the cookies from spreading too much.
To make cakes with corn starch, replace some of the flour with corn starch in your recipe. For example, for every cup of flour, use 2/3 cup of flour and 1/3 cup of corn starch. This will help create a light and fluffy texture and prevent the cakes from becoming too dense or dry.
To make breads with corn starch, replace some of the flour with corn starch in your recipe. For example, for every cup of flour, use 7/8 cup of flour and 1/8 cup of corn starch. This will help create a soft and moist texture and prevent the breads from becoming too heavy or tough.
Corn starch is easy to use and has some advantages over other thickeners such as flour or arrowroot. It is gluten-free, so it is suitable for people with celiac disease or gluten intolerance. It is also relatively flavorless and transparent, so it does not alter the taste or appearance of the food. It has a high thickening power, so only a small amount is needed to achieve the desired consistency.
However, corn starch also has some drawbacks and limitations that need to be considered. It can lose its thickening ability if overcooked or exposed to acidic ingredients such as lemon juice or vinegar. It can also form lumps if added directly to hot liquids or if not dissolved properly in cold water before adding to the food. It can also make the food too thick or gummy if used in excess or if not stirred well.
Therefore, it is important to follow some tips and tricks when using corn starch in cooking and baking. Here are some of them:
To make a corn starch slurry, whisk together equal parts of corn starch and cold water in a small bowl until smooth and lump-free. You can also use other cold liquids such as milk, broth or juice depending on the recipe.
To thicken a sauce, soup or stew with corn starch slurry, bring the liquid to a boil and then lower the heat to a simmer. Gradually stir in the slurry and cook until the mixture is thickened and bubbly, stirring constantly. Do not boil for too long or the corn starch will lose its effectiveness.
To prevent sauces from becoming too thin after adding sour ingredients such as lemon juice or vinegar, add them at the end of cooking after thickening with corn starch slurry.
To prevent sauces from becoming lumpy after adding cheese or cream, add them gradually and stir well after each addition. You can also melt the cheese separately and then whisk it into the sauce.
To coat fruits with corn starch before baking them in pies or tarts, toss them gently with a small amount of corn starch in a large bowl until well coated. This will help absorb some of the juices and prevent the crust from becoming soggy.
To coat cheese with corn starch before shredding or grating it, sprinkle some corn starch over the cheese block and rub it lightly with your fingers until evenly distributed. This will help prevent the cheese from sticking together or clumping in the package or in your dish.
To coat meat or seafood with corn starch before frying or stir-frying them, pat them dry with paper towels and then toss them lightly with some corn starch in a large ziplock bag or a shallow dish until well coated. Shake off any excess corn starch before cooking. This will help create a crispy and golden crust and seal in the juices and flavors.
To make cookies with corn starch, replace some of the flour with corn starch in your recipe. For example, for every cup of flour, use 3/4 cup of flour and 1/4 cup of corn starch. This will help create a soft and tender texture and prevent the cookies from spreading too much.
To make cakes with corn starch, replace some of the flour with corn starch in your recipe. For example, for every cup of flour, use 2/3 cup of flour and 1/3 cup of corn starch. This will help create a light and fluffy texture and prevent the cakes from becoming too dense or dry.
To make breads with corn starch, replace some of the flour with corn starch in your recipe. For example, for every cup of flour, use 7/8 cup of flour and 1/8 cup of corn starch. This will help create a soft and moist texture and prevent the breads from becoming too heavy or tough.
Corn starch is a versatile and useful ingredient that can enhance your cooking and baking experience. By following these tips and tricks, you can make delicious dishes with corn starch without any hassle or difficulty.
