Should Cornstarch Be Cooked? How to Use Cornstarch for Thickening Sauces
Learn why cornstarch must be cooked to thicken sauces properly and how to avoid lumps with a simple slurry method.
Video transcript
Yes, cornstarch should be cooked to activate its thickening properties. To avoid lumps, create a slurry by mixing cornstarch with cold water before adding it to hot liquids. Stir continually until the desired consistency is reached.
Questions and answers
Why should cornstarch be cooked?
Cornstarch must be cooked to activate its thickening properties, which allows it to properly thicken sauces, gravies, and soups.
How do you prevent lumps when using cornstarch?
To avoid lumps, mix cornstarch with cold water to create a slurry before adding it to hot liquids, and stir continuously until thickened.
Can cornstarch be added directly to hot liquids?
No, adding cornstarch directly to hot liquids can cause lumps; it’s best to first dissolve it in cold water as a slurry.
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For more helpful cooking tips, explore our videos on thickening agents, including how to use flour, arrowroot, and tapioca starch to achieve perfect consistency in your sauces and soups.
0:27How and Why to Add Water to Cornstarch for Perfect Thickening
Learn why you should add water to cornstarch and how to create a smooth slurry for thickening sauces and soups without lumps.