He corn starchpopularly known as cornstarchis an ingredient that is usually in all kitchens, although sometimes we are not aware of all the uses we can give it.

In addition to being used as thickener in many preparations (sauces, creams, soups, compotes…), is an essential ingredient in gluten free cooking since it is made from corn and, therefore, does not contain gluten.

What is a starch?

He starch It is a carbohydrate made up of numerous sugar molecules. It is the main form of energy storage in plants and it is found in grains such as wheat, corn and rice or in tubers and roots such as potatoes or cassava.

It’s a white, tasteless, odorless powder which is often used as a thickener in cooking and also in industrial processes such as paper making or textile production and has also been historically used to stiffen clothing.

What is cornstarch and what is it for?

He corn starch (also called cornstarch or the trade name cornstarch) is a carbohydrate that It is extracted from the endosperm of corn (the innermost part of the grain). It should not be confused with the cornmeal: Although both come from corn, they have different properties and uses.

Corn flour is obtained by completely grinding the grain. To obtain starchinstead, corn is soaked in hot water for 30 to 48 hours so that it ferments and makes it easier to separate its different components: germ, bran and endosperm (which contains most of the starch), which will be ground separately.

Once the starch is isolated, it is dried to reduce its moisture content. The resulting product is a white powder with a finer and silkier texture than flour.

The main use of cornstarch is to thicken: When starch is heated in the presence of water, its molecules break down and swell, which causes its thickening effect.

Beyond the kitchen, Cornstarch is used in other, sometimes surprising, household uses.: for oily hair, as a natural deodorant, to remove all types of stains…

How to use cornstarch in cooking

Cornstarch is a versatile ingredient with various uses in cooking, mainly as a thickener in sauces, juices, soups, desserts, stews…

To use cornstarch as thickeneryou must take into account some aspects:

• The main one is to avoid adding cornstarch directly to hot liquids, as lumps can form. You must first mix the cornstarch with a cold liquid (water, broth…, it depends on what we are going to use it for) in equal parts and, once it has dissolved, add it to the hot liquid and stir it until it reaches the appropriate thickness point. This way you will get a soft texture.
• On the other hand, it is convenient stick to the indicated amount of cornstarch depending on the recipe, as using too much can make the texture too thick or gummy. If you have doubts, add the cornstarch little by little until you get the correct thickening.

Aside from thickening, cornstarch has other culinary uses and is often used as a gluten-free alternative to wheat flour.

you can use it for coating and frying, alone or combined with other flourssuch as rice or potato starch. Simply coat the food before frying to create a crispy and light texture.

It is also a common ingredient in gluten free baking or for a lighter texture in baked goods.