and 1-1/2 teaspoons cornstarch
Cornstarch is nearly pure carbohydrate with minimal nutritional density, providing little protein, fat, fiber, or micronutrients. It is commonly used in small quantities as a functional ingredient rather than a primary source of nutrition.
About
Cornstarch, also known as corn flour or maize starch, is a fine, powdery carbohydrate extracted from the endosperm of corn (maize) kernels. The starch is isolated through a wet-milling process that separates the starchy component from the protein, fiber, and oil. It is virtually flavorless, bright white, and has an extremely fine, smooth texture. Cornstarch is one of the most widely used food starches globally, prized for its neutral taste and powerful thickening properties.
As a pure starch, cornstarch consists almost entirely of amylose and amylopectin polysaccharides. When heated in liquid, these starch granules absorb water, swell, and eventually rupture, releasing their contents and creating a translucent, glossy thickening effect. This makes it distinct from flour-based thickeners, which produce opaque results.
Culinary Uses
Cornstarch is primarily employed as a thickening agent in sauces, gravies, soups, and desserts such as puddings and custards. It is particularly valued in Asian cuisines, where it is used to create silky sauce coatings for stir-fried dishes, and in Chinese cooking for creating the characteristic glossy finish on sauces. In baking, small amounts are mixed with flour to reduce gluten development and create tender cakes and pastries. Cornstarch can also be used as a coating for fried foods to achieve crispness. It must be dissolved in cold liquid (a slurry) before adding to hot dishes to prevent lumping.