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| rdfs:comment | - When thickening a sauce with cornstarch dissolve the cornstarch in a small amount of cool liquid before adding it to the larger amount of warm or hot liquid. Cornstarch does not mix into hot liquids well and is likely to create lumps. When the cornstarch is first added, it will be cloudy. As it thickens the sauce, it will become clear. It should be stirred periodically as it heats and thickens, but too much stirring will thin the sauce.
- Cornstarch, or cornflour in the United Kingdom, New Zealand and Australia, is the starch of the corn (maize) grain. It is also grown from the endosperm of the corn kernel. It has a distinctive appearance and feel when mixed raw with water or milk, giving easily to gentle pressure but resisting sudden pressure (see Dilatant and Non-Newtonian fluid). It is usually included as an anti-caking agent in powdered sugar (10X or confectioner's sugar). For this reason, recipes calling for powdered sugar often call for at least light cooking to remove the raw cornstarch taste. Cornstarch or cornflour is also used as a thickening agent in soups and liquid-based foods, such as sauces, gravies and custard. As the starch is heated, the molecular chains unravel, allowing them to collide with other starch
- Wikipedia Article About Cornstarch on Wikipedia Cornstarch, or cornflour, is the starch of the maize grain, commonly known as corn. It has a distinctive appearance and feel when mixed raw with water or milk, giving easily to gentle pressure but resisting sudden pressure. It is usually included as an anti-caking agent in powdered sugar (10X or confectioner's sugar). For this reason, recipes calling for powdered sugar often call for at least light cooking to remove the raw cornstarch taste.
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| Description | - This starch was made from millioncorn.
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| abstract | - When thickening a sauce with cornstarch dissolve the cornstarch in a small amount of cool liquid before adding it to the larger amount of warm or hot liquid. Cornstarch does not mix into hot liquids well and is likely to create lumps. When the cornstarch is first added, it will be cloudy. As it thickens the sauce, it will become clear. It should be stirred periodically as it heats and thickens, but too much stirring will thin the sauce.
- Cornstarch, or cornflour in the United Kingdom, New Zealand and Australia, is the starch of the corn (maize) grain. It is also grown from the endosperm of the corn kernel. It has a distinctive appearance and feel when mixed raw with water or milk, giving easily to gentle pressure but resisting sudden pressure (see Dilatant and Non-Newtonian fluid). It is usually included as an anti-caking agent in powdered sugar (10X or confectioner's sugar). For this reason, recipes calling for powdered sugar often call for at least light cooking to remove the raw cornstarch taste. Cornstarch or cornflour is also used as a thickening agent in soups and liquid-based foods, such as sauces, gravies and custard. As the starch is heated, the molecular chains unravel, allowing them to collide with other starch chains to form a mesh, thickening the liquid.
- Wikipedia Article About Cornstarch on Wikipedia Cornstarch, or cornflour, is the starch of the maize grain, commonly known as corn. It has a distinctive appearance and feel when mixed raw with water or milk, giving easily to gentle pressure but resisting sudden pressure. It is usually included as an anti-caking agent in powdered sugar (10X or confectioner's sugar). For this reason, recipes calling for powdered sugar often call for at least light cooking to remove the raw cornstarch taste. Cornstarch is often used as a binder in puddings and similar foods. Most of the packaged pudding mixes available in grocery stores include cornstarch. Cornstarch puddings may be easily made at home, benefitting from the use of a double boiler. The most basic such pudding may be made only from milk, sugar, cornstarch and a flavoring agent. It is also used as a thickener in many Chinese recipes and French sauces, although in the latter case it is generally used as a time-saver to replace more traditional, time-consuming methods.
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