cornstarch and 2 tablespoons cold water
Cornstarch is primarily carbohydrates with minimal protein, fat, or micronutrients; it is often considered a refined carbohydrate with limited nutritional density. It is naturally gluten-free and suitable for celiac and gluten-sensitive applications.
About
Cornstarch is a fine, odorless, tasteless starch extracted from the endosperm of corn (maize) kernels, scientifically classified as Zea mays. The extraction process involves soaking corn kernels, grinding them, and separating the starch from other components through washing and drying. The resulting powder consists primarily of amylose and amylopectin, polysaccharides that gelatinize when heated with liquid, creating a thickening effect. Cornstarch is chemically identical regardless of corn variety, though genetically modified and non-GMO sources are available commercially.
Cornstarch is valued in the kitchen primarily for its powerful thickening properties when mixed with cool liquid and applied to hot liquids—a technique known as slurry-making. Its neutral flavor and bright white appearance make it ideal for applications where color and taste neutrality are desired.
Culinary Uses
Cornstarch functions as a thickening agent across global cuisines, particularly in Asian cooking (stir-fries, sauces), desserts (custards, puddings), and baking (in combination with flour for tender crumb structure). It is mixed with cold liquid to form a slurry before addition to hot liquids to prevent lump formation. Cornstarch produces a glossy, transparent thickened product distinct from flour-based roux. It is used in gravies, pie fillings, fruit sauces, and as a breading agent for fried foods. The technique of cornstarch slurry (as referenced in the user's notation of "2 tablespoons cold water") creates an efficient, controllable thickening mechanism for soups, braises, and pan sauces without additional cooking time.