corn starch mixed with 3 tbsp water
Cornstarch is primarily carbohydrate with minimal protein, fat, or micronutrients; it provides calories but limited nutritional density. It is naturally gluten-free, making it suitable for gluten-free cooking applications.
About
A cornstarch slurry is a mixture of cornstarch (derived from corn kernels) and liquid, typically water, used as a thickening agent in cooking. Cornstarch is the refined starch extracted from the endosperm of corn (maize), consisting primarily of amylose and amylopectin polysaccharides. When mixed with cold water, cornstarch remains suspended; when heated, the starch granules gelatinize and absorb liquid, swelling to create a viscous, translucent thickening medium. This preparation is neutral in flavor and colorless to slightly opaque depending on concentration, making it ideal for both sweet and savory applications without imparting taste or significantly altering appearance.
The ratio of cornstarch to liquid determines viscosity—typically ranging from 1:3 to 1:4 by weight for general thickening purposes. A slurry mixed with water must be added to hot (not boiling) liquid to prevent clumping, as direct contact with boiling heat can cause the starch granules to burst unevenly.
Culinary Uses
Cornstarch slurry functions as a thickening agent across numerous cuisines, particularly in Asian cooking (Chinese stir-fries, sauces), gravies, pan sauces, and dessert applications such as fruit fillings and custards. It is added to simmering liquids to achieve desired consistency without introducing flour's protein content or distinctive taste. The slurry should be stirred into the liquid while cooking at medium to medium-high heat, bringing the mixture to a gentle boil to fully activate the thickening properties and eliminate any raw starch flavor. Common in dim sum preparations, stroganoffs, and berry coulis, cornstarch slurry offers superior transparency and gloss compared to flour-based thickeners, making it preferred for glazes and clear sauces.