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CORNSTARCH
Cornstarch is a thickener that comes from the starch of corn or wheat. It has twice the thickening power of flour, without adding any flavor to the dish. Cornstarch produces sauces that are almost clear. Asian sauces often are thickened with cornstarch, which gives them a glossy and clear quality. Flour, more commonly associated with gravy, makes a recipe opaque or milky in appearance.
Points to Remember
A slurry is a mixture of cornstarch and cold liquid mixed together until smooth. Always dissolve cornstarch in a cold liquid before adding to a hot mixture or the cornstarch will lump. After stirring the slurry into a hot liquid, bring it to a boil and simmer until the mixture thickens.
When a fruit pie recipe seems to call for a good amount of cornstarch, there's a reason for it. If you use cornstarch to thicken something containing citrus or apple juices, such as a pie, it's thickening powers are cut in half.
Add a cornstarch slurry near the end of the cooking time so you don't overcook the cornstarch. Overcooking can lead to a thinning of the sauce.
Storing
Cornstarch usually has a "best used by" or "best purchased by" date on the box. Unopened, it should keep in a cool, dry place for a year or two.
Substitutions
For every 1 tablespoon of cornstarch called for in a recipe, substitute 2 tablespoons of all-purpose flour.
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