Cornstarch

Store in an airtight container in a cool, dry place. Keeps indefinitely if kept moisture-free. Avoid exposure to humidity, which causes clumping.

Nearly pure carbohydrate with minimal protein, fat, or micronutrients. Used in small quantities as a thickener.

Always mix cornstarch with cold liquid to create a slurry before adding to hot dishes to prevent lumps

Use about 1 tablespoon per cup of liquid for medium-thick sauces; adjust to desired consistency

Cornstarch thickens quickly at boiling temperature but loses thickening power if boiled too long

For crispy fried coatings, dust meat or vegetables lightly with cornstarch before frying

Cornstarch-thickened sauces can become thin again if reheated or if acidic ingredients are added after thickening

Adding cornstarch directly to hot liquid without making a slurry first, causing lumps

Using too much cornstarch, creating a gummy or gel-like texture instead of a smooth sauce

Overboiling cornstarch-thickened sauces, which breaks down the starch and thins the sauce

Freezing cornstarch-thickened sauces, which often separate and become watery when thawed