FoodReference.com (since 1999)

COOKING TIPS AND HINTS SECTION

 

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   COOKING_TIPS   |   Videos   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals and Events

Cooking and Kitchen Tips and Hints, Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

See also: Articles & Trivia

 

FREE MAGAZINES
and other Publications

An extensive selection of free magazines and other publications

CORNSTARCH

Cornstarch usually has a 'best used by' or 'best purchased by' date.

Cornstarch has about twice the thickening power of flour. However, if the liquid is acid or, such as citrus juice or apple juice, it's thickening power is cut in half. When using with a sauce containing sugar, be sure to add when the sauce is very hot (170 degrees) or the thickening power will be decreased.

Cornstarch produces an almost clear sauce, rather than an opaque or milky sauce when using flour. Mix with cold liquid before adding to sauce.

Cornstarch thickened sauces that are stirred too much or cooked too long will become thinner.

1 pound cornstarch = 3 cups
1 ounce = 3 Tablespoons
 

 

COOKING TIPS

  Compound to Cutting Boards   |   Compound   |   Condensed Milk   |   Convection Oven   |   Cookie Dough   |   Cooking, Keep it Simple   |   Cooking Temperatures   |   Coriander   |   Corn   |   Corn Meal   |   Corn Oil   |   Corn Smut   |   Cornstarch   |   Corn Syrup   |   Courgette   |   Couscous   |   Crab   |   Crab Apples   |   Crackers   |   Cranberries   |   Cranberries, Dried   |   Cream   |   Cream of Tartar   |   Crenshaw Melon   |   Crimini Mustrooms   |   Cuban Sweet Potato   |   Cucumbers  |   Cumin   |   Cup   |   Currants   |   Currant Tomatoes   |   Curry Leaf Tree   |   Curry Powder   |   Cutting Boards  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages