extra 1 tbsp cornflour mixed with water
Cornflour is primarily composed of carbohydrates and provides minimal protein, fiber, or micronutrients. It is gluten-free and calorie-dense, contributing approximately 30 calories per tablespoon.
About
Cornflour (also known as cornstarch in North America) is a fine, white powder derived from the endosperm of corn kernels (Zea mays). It is produced by grinding dried corn kernels into an extremely fine powder, creating a nearly flavorless thickening agent. When mixed with water or another liquid, cornflour forms a slurry or suspension that becomes viscous upon heating, making it a primary thickening agent in cuisines worldwide.
The powder itself is virtually odorless and tasteless, allowing it to function invisibly in sauces, gravies, and desserts without imparting flavor. Cornflour slurry—a mixture of cornflour and cold water—is the most common preparation method, ensuring even distribution and preventing lumping when added to hot liquids.
Culinary Uses
Cornflour slurry (cornflour mixed with water) is used as a thickening agent for soups, stews, sauces, and gravies across numerous culinary traditions. In Asian cuisine, it is essential for achieving the glossy, silky texture characteristic of stir-fry sauces and Chinese gravy-based dishes. In European cooking, it serves as a lighter alternative to roux (flour and fat). The slurry is always mixed with cold liquid before addition to hot dishes to prevent gelatinization and lump formation. It is particularly valued for creating crystal-clear sauces rather than opaque ones, making it ideal for dishes where visual appeal is important.