cornstarch plus 2 tbs. corn-starch mixed with water

Cornstarch (also called corn flour or maize starch) is a refined carbohydrate extracted from the endosperm of corn kernels (Zea mays). Produced by wet-milling corn to separate the starch from other components, cornstarch is a fine, white, odorless powder with a smooth texture and neutral flavor. It is composed almost entirely of amylose and amylopectin starches, making it highly refined and pure. The ingredient is distinct from cornmeal or corn flour, which retain fiber and other components of the kernel. Cornstarch is shelf-stable due to its low moisture content and remains a staple thickening agent across numerous cuisines worldwide.

Cornstarch serves primarily as a thickening agent in sauces, gravies, puddings, soups, and stir-fries, where it creates a smooth, glossy finish when dissolved in liquid and heated. When mixed with water to form a slurry (as in the "2 tablespoons cornstarch mixed with water" preparation noted), it prevents lumping and ensures even thickening. It is essential in Asian cuisines, particularly Chinese cooking, for velveting meats and thickening sauces. Cornstarch also functions as a coating for fried foods, contributes to baked goods' texture, and serves as a dusting agent to prevent sticking. Its neutral flavor makes it compatible with both sweet and savory applications.