Corn Starch

This Cornstarch from the United States is made from pure ground corn kernels. Cornstarch is a powdered starch used to thicken sauces, puddings, pie fillings, casseroles, and stews. It is also used in a traditional Asian method of meat preparation called “velveting,” and as an ingredient in breading and spice mixes that helps the breading bond to the meat during frying.

To use cornstarch as a thickening agent, it is recommended to first mix it in a small amount of water or broth so that it makes a smooth paste, and then add the paste to your dish. If cornstarch is mixed directly into your dish it may form uneven lumps. Cornstarch should be heated to a full boil for maximum gelatinization before cooling. This will help the starch retain consistency, and prevent moisture from being re-released once the dish has cooled. No one wants puddles in their pies!

Cornstarch can be used as a substitute for many thickening agents, including arrowroot, wheat flour, or tapioca. Cornstarch gel is transparent, flavorless and powerful, so it is the thickening agent of choice for many professional chefs. In comparison, all-purpose flour has an opaque wheat flavored finish with half the thickening abilities of cornstarch. Cornstarch is kosher and gluten-free by nature.

For the longest shelf life, cornstarch should be stored in an air-tight container in a cool, dry place. If properly stored, cornstarch can be used indefinitely.

A few popular recipes that benefit from cornstarch are potato and leek stew, baked macaroni and cheese, apple or blueberry pies, and butterscotch pudding.