cornstarch dissolved in ⅓ cup water

Cornstarch is a fine, white powder extracted from the endosperm of corn (maize, Zea mays). It consists almost entirely of amylopectin, a branched-chain starch polysaccharide that readily absorbs water and gelatinizes when heated. Produced by wet-milling corn kernels to separate the starchy component from protein, fiber, and oil, cornstarch is flavorless and nearly pure carbohydrate, making it an ideal thickening agent across diverse culinary applications. When dissolved in cold water and heated, cornstarch granules swell and rupture, releasing starch molecules that thicken liquids into glossy, translucent gels.

Cornstarch dissolved in water creates a slurry or "cornstarch solution" commonly employed as a thickening agent in soups, sauces, gravies, and braises. This preparation is essential in Chinese stir-fries and other Asian cuisines, where it produces silky, glossy sauces that cling to ingredients. The slurry is added near the end of cooking—typically in the final 1-2 minutes—and must be stirred constantly into simmering liquid to prevent lumping. Cornstarch yields a clearer, more delicate thickening than flour, with no raw starch flavor. It also serves as a coating for fried foods and works in desserts, custards, and puddings.