One of the things I love about cooking is the mystery, how a handful of unrelated ingredients merge and create a new, wonderful thing. Oil + Vinegar = Vinaigrette. Cream + Melted Chocolate = Ganache. Flour + fat = roux. A roux is a thickener, equal amounts (give or take) of fat and flour whisked → Hungry for more?
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?