Corn Starch
About
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!
Information
Other names: Maize Starch, Nishashta, Corn Starch
Translations: Kukurūzas cieti, Kukurūzų miltai, Amidon de porumb, Kukuruzni štirak, Bột bắp, Skrobi kukurydzianej, Maizena, Amido de Milho, Кукурузный крахмал, نشا الذرة, 콘스타치, Kukuřičný škrob, Kanji dr tepung jagung, Gawgaw, 玉米淀粉, Maicena, Koruznega škroba, Kukuričný škrob, Amido di mais, עמילן תירס, Majsstärkelse, Кукурузни штирак, コーンスターチ, Farine de maïs, Stärkemehl, Majsstivelse, Maicena, Кукурудзяний крохмаль, Maissitärkkelystä, Царевично нишесте
Physical Description
Fine, white powder with a silky texture.
Colors: White
Tasting Notes
Flavors: sweet
Mouthfeel: Powdery
Food complements: Cheese, Butter, Vegetables and fresh herbs.
Substitutes: Arrowroot flour
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: The texture is the most important issue when buying, also see the variety of the corn, white or yellow.
Buying: Usually found in your local grocery store or supermarket and is packaged in a box; check for any tears or openings.
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.
