This must-have item in any kitchen. Many people prefer to use corn starch as a thickening agent since it dissolves clearly, and doesn’t alter the color or appearance of dishes. However, corn starch does clump when added to hot liquids or mixtures, and should therefore be added in small quantities.
A nearly flavorless thickener, it’s great for thickening a variety of recipes, including gravies, sauces, pie fillings, and glazes. It can also be used to thicken custards, puddings, and other desserts. Corn starch has to be heated and cooked for a short period of time in order to lose its starchy taste. Heating it also brings out its thickening properties, making your dish just the right consistency.
Besides being used as a thickener, corn starch is also an anti-caking agent when mixed with powdered sugar. It is often added to batters for coating chicken and other foods to help them fry to crispy and flaky perfection!
Ing: starch from corn.