It is obtained from the processing of the inner part of the grains of corn, white in color, with a slight yellowish hue is one of the most known and used starches.
Cornstarch as a thickener
⇒ is the best choice to thicken products, milk-based
⇒ must not be used with acidic ingredients because its thickening power is significantly reduced
⇒ not tolerate prolonged or double cooking area (for example a baked custard on the stove, then poured into a tart shell that needs to be cooked in the oven)
⇒ can not be frozen because thawing become spongy
Inserted in a recipe with a proportion between 5% and 7% on liquid gives a similar texture to a mayonnaise.
Inserted in a recipe with a proportion between 7% and 12% gives a similar texture to a sweet a pudding.
Because it can deliver its full potential thickener is necessary to mix it with an equal amount of cold water before being mixed with hot liquids. Warm it by mixing for about 30 seconds. Let it rest in the refrigerator to cool completely (which will continue to thicken).
And ‘it recommended for:
⇒ velvety soups
⇒ ice cream
⇒ dessert spoon.
Cornstarch in the dough
Like all the starch has a high glycemic index so it is advisable not to exceed the rate of 20% on the weight of flour.
Cornstarch in the kitchen
⇒ a tablespoon of cornstarch into the mixture of meringue enriched with fatty ingredients (chocolate / oily nuts) makes the meringue more stable
⇒ is perfect to coat the fish or meat morsels that go stir-fried.