of cornstarch and ½ cup of water

Cornstarch is a fine, white, powdered carbohydrate extracted from the endosperm of corn (maize) kernels through a wet milling process. The corn is soaked, ground, and processed to isolate the starch granules, which are then dried and pulverized into a silky powder. Cornstarch is virtually flavorless and odorless, with a neutral taste profile that makes it ideal for thickening applications without altering dish flavors. It is chemically composed almost entirely of amylose and amylopectin (glucose polymers) and differs from corn flour, which contains the entire kernel including germ and bran.

Cornstarch is primarily used as a thickening agent in sauces, gravies, puddings, and soups, where it creates a glossy, smooth texture through gelatinization when heated with liquid. It is also essential in Asian cuisines—particularly Chinese stir-fries—where slurries (cornstarch mixed with water or soy sauce) coat proteins and vegetables. In baking, small amounts create tender cakes and cookies by weakening gluten development. Additionally, cornstarch is used as a dusting agent on surfaces to prevent sticking and in breading mixtures for crispness. It should be mixed with cold liquid before adding to hot dishes to prevent lumping.