Corn starch is used as a thickening agent. It’s made by grinding the starch found in corn kernels to a fine, white powder, which is added to soups, custards, puddings, stews and sauces, giving them a glossy sheen and a thicker consistency. Corn starch has about twice the thickening power of flour and is less → Hungry for more?
A slurry is a mixture of starch and liquid stirred together until the starch dissolves. They’re used to thicken soups, sauces and stews. Combining the starch with just enough liquid to form a thin paste makes it easier to incorporate the slurry without lumps. You can use water, stock or any liquid that will complement → Hungry for more?