Question 1

Can I use cornstarch on a meat marinade?

Accepted Answer

Yes, in Asian cooking it's common to use cornstarch in meat marinades. Cornstarch helps the marinade stick to the meat and when it cooks, it provides a slight crust to the meat.

Question 2

Can I use cornstarch to thicken sauces?

Accepted Answer

Yes, cornstarch is a popular thickening agent for sauces, gravies, and soups. It works best if it's combined with a cold liquid to form a slurry before being added to the hot liquid.

Question 3

Can you substitute cornstarch for flour?

Accepted Answer

You can substitute cornstarch for flour, but keep in mind that cornstarch has a stronger thickening power. Typically, you will need half as much cornstarch as flour in recipes.

Question 4

Does cornstarch affect the taste of food?

Accepted Answer

Not usually. Cornstarch is favored in cooking because it’s flavorless and gives a clear, glossy finish to sauces and soups. However, if not cooked long enough, it can leave a chalky taste.

Question 5

Why is my cornstarch clumping in my sauce?

Accepted Answer

This usually happens when cornstarch is added directly in the hot liquid. To avoid clumping, you should first make a slurry of cornstarch by mixing it with a cold liquid before gradually adding it to hot liquid.

Question 6

How much cornstarch do I use to thicken a sauce?

Accepted Answer

As a starting point, use 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water (to make a slurry) for each cup of liquid you want to thicken. You can add more slurry if needed.

Question 7

Can I use cornstarch in baking?

Accepted Answer

Yes, cornstarch is often used in baking. When mixed with other flours, it can lighten the texture of baked goods and create a more tender crumb.

Question 8

Why is my cornstarch not thickening my sauce?

Accepted Answer

This can occur when the sauce has been overcooked. Cornstarch loses its thickening power if cooked for too long. Also, the sauce may be too acidic, as acidity can hinder cornstarch’s thickening abilities.

Question 9

What is the healthy alternative to cornstarch?

Accepted Answer

While cornstarch is quite safe for most people, if you're looking for a healthier alternative you could try arrowroot powder, tapioca starch, or even a potato or rice starch.

Question 10

Can I use cornstarch instead of eggs?

Accepted Answer

In certain cases, yes. Cornstarch mixed with water could be used as a replacement for eggs in baking recipes where eggs are used as a binding agent.

Question 11

When does cornstarch expire?

Accepted Answer

Unopened, cornstarch can last indefinitely as long as it is kept in a cool, dry place, however, it's best to use it within three years for peak freshness. Once opened, you should aim to use it within 18 months. If you use cornstarch very infrequently and have a large container, you can freeze it in a sealed, airtight container to extend its shelf life even further.

Question 12

How do you tell if cornstarch is bad?

Accepted Answer

Cornstarch going bad isn't very common due to its lack of water content which inhibits bacterial growth. However, if it has been exposed to water or humidity, it may develop mold. If your cornstarch develops a foul smell or changes in color or texture, or if you see any mold, it has gone bad. Always remember to check it before use, and when in doubt, toss it out!

Question 13

Tips for storing cornstarch to extend shelf life

Accepted Answer

• Keep in a cool, dry place. The pantry is a perfect place for cornstarch.

• Keep it in its original box, but if you've opened it, make sure the top is sealed. Consider putting it in a clear, airtight container for easy identification and added protection from moisture.

• Avoid storing it near strong-smelling foods or spices. Cornstarch can absorb odors, which could affect the taste of your dishes.

• If you don't plan to use it often, you can store the whole container in a sealed plastic bag in the freezer.

Question 14

Analysis of cornstarch

Accepted Answer

One of the most common questions about cornstarch is how to use it as a thickening agent. The best technique is to first mix it with a cold liquid (water or juice) to create a slurry before whisking it into your hot liquid. If you toss it directly into a hot liquid, it may clump and won't properly thicken your sauce or gravy. It is important not to overcook cornstarch as it could lose its thickening qualities.

Another misunderstood aspect of cornstarch is its usage in baking. It can lighten the texture of baked goods when mixed with other flours, imparting a tender crumb.

An interesting tip is that it can also be used as emergency anti-stick solution for kneading dough, if you've run out of flour.

Frequently, people make the mistake of substituting cornstarch 1:1 for flour. While they can both thicken, cornstarch is much stronger; generally, you want to use half as much cornstarch if the recipe calls for flour.

Interestingly, you can also use cornstarch outside of the kitchen for things like homemade face masks or deodorants, due to its absorbing properties.

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