11 Cornstarch Recipes From 10 Cuisines.

Pure starch that thickens roughly twice as powerfully as flour and leaves a glossy, clear sauce rather than a cloudy one. Always slurry it in cold liquid before it meets heat, bring the sauce just to a boil to activate it, then stop, because prolonged boiling breaks the bond and the sauce thins again. It is also the velveting agent that keeps stir-fried meat tender, and dusted on fried food it produces a lighter, crisper crust than flour alone.

11recipes on this route