cornstarch mixed with 2 tablespoons cold water
Cornstarch is primarily carbohydrate-based with minimal protein, fat, or fiber; it is often used as a thickener in negligible quantities for nutritional impact. When consumed in significant amounts, it provides quick-absorbing carbohydrates with a high glycemic index.
About
Cornstarch is a fine, odorless, white powder derived from the endosperm of corn (maize) kernels through a process of wet milling that separates the starch granules from other kernel components. It consists almost entirely of amylose and amylopectin polysaccharides and is valued in cooking for its neutral flavor and superior thickening properties. Cornstarch slurry—cornstarch mixed with cold liquid—is a suspension that transforms into a glossy, translucent thickener when heated, making it essential in gravies, sauces, and Asian cuisines.
Culinary Uses
Cornstarch slurry is a fundamental thickening agent in kitchens worldwide, particularly in Asian cooking where it creates silken textures in stir-fries, soups, and sauces. Mixed with cold water before addition to hot liquids, it prevents clumping and produces a clear, glossy finish superior to flour-based roux. The slurry is integral to Chinese gravies, Vietnamese caramel sauces, and Southeast Asian curries, and is also used in custards, pie fillings, and desserts where a smooth texture without cloudiness is desired.