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Cornstarch


	Cornstarch, a smooth powder that is made from the endosperm (center) of dried corn kernels, is used as a thickener. It has about twice the thickening ability of flour. Unlike flour, cornstarch becomes clear when cooked. For this reason, it is often preferred for Asian stir-fry sauces, dessert sauces and puddings. In order to avoid lumps, it should be mixed with a cold liquid until smooth before cooking or adding it to a hot liquid. In sweet sauces and puddings, mixing cornstarch with the granulated sugar in the recipe before adding cold liquid helps to prevent lumps. If sauces made with cornstarch are overcooked or stirred too long, they will become thin.