cornstarch dissolved in 2 tbsp water
Cornstarch is primarily carbohydrates with minimal protein, fat, or fiber, and contains no significant vitamins or minerals in standard serving sizes. It is a refined grain product and not considered a significant source of nutrition on its own.
About
Cornstarch is a fine, odorless white powder derived from the endosperm of corn (maize, Zea mays), a grass native to Mesoamerica. Extracted through a milling and separation process that removes the germ and bran, cornstarch consists of nearly pure amylose and amylopectin, the two glucose polymers that comprise starch. When cornstarch is dissolved in water, it forms a slurry or suspension used as a thickening agent in cooking. The starch granules swell and gelatinize when heated, absorbing liquid and creating a transparent, glossy coating or sauce.
Cornstarch differs from flour in its higher starch concentration and ability to produce crystal-clear thickened sauces without the opaque quality of flour-based thickeners. A water-dissolved cornstarch mixture, often called a slurry or cornstarch suspension, is the standard form used in gravies, sauces, and glazes across numerous cuisines.
Culinary Uses
Cornstarch slurry (cornstarch dissolved in water or another liquid) serves as a neutral thickening agent for sauces, gravies, soups, and stir-fries. The liquid prevents clumping and allows even distribution when added to hot preparations. It produces a clear, glossy finish preferred in Asian cuisines, particularly Chinese stir-fries and pan sauces. Cornstarch slurry is also used to coat meats and vegetables before frying, creating a crispy exterior. In baking, cornstarch can reduce gluten development and create more tender cakes when substituted for a portion of wheat flour. The ingredient has minimal flavor, making it ideal for applications where thickening is needed without altering taste.