As the name suggests this is a type of starch made from corn, where all other substances have been removed. Cornstarch can be mixed with water and cooked and then used as a glaze for bread. It is most often used in binding sauces, creams and puddings and as a thickener. Not to be confused with corn flour or masa harina - two very different corn products!
Fine, white powder with a silky texture.
Selecting and Buying
Preparation and Use
Before using cornstarch to thicken a dish being cooked, dissolve cornstarch in cold water prior to adding it to the dish.
Conserving and Storing
Store in a cool, dry place.