Cornstarch is made from corn and is a
fine white powdery starch used to thicken pie fillings, sauces, gravies,
and puddings. It does not thicken well with acidic liquids (most
fruit are acidic).
Cornstarch can prevent eggs from curdling--very helpful
in custards and helps heat transfer through custard more evenly which is
helpful in custard pies.
Cornstarch has twice the thickening power of flour but
it does impart a slightly starchy taste.
Cornstarch must be dissolved in cold water when added to
any liquids. Liquids must be brought to full boil or sauce will have
starchy taste and white color. Don't boil more than 3 minutes.
Does not contain gluten. Corn starch belongs to a
group of food additives known as starches, thickeners and gels. It
is also known as cornflour or Maize starch depending on where you are in
Cornstarch is also frequently used as a replacement for
talc in baby powder and is even being tested in making DVD disks that are
ORANGE SPICED CARROTS
8 medium carrots sliced
1/4 c orange juice
2 t. cornstarch*
1 T. sugar*
1/2 t. salt*
1/4 t. ground ginger*
1 T butter
Cook carrots til tender in small amount of
water. Combine juice, sugar, salt and spices. Blend til
smooth and add to carrots and stir until slightly thickened. Stir in
butter and serve hot.
*These items available at www.barryfarm.com