11 votes
Accepted

Does chocolate inhibit cornstarch gelatinization?

The problem is not the chocolate, it is the temperature. I don't know what exactly you refer to by "the temperature of starch gelatinization" - the gelatinization of starch is a long, ...
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  • 124k
8 votes

Fixing too much corn starch

Corn starch is a thickener, but not right out of the box. It needs to be heated to gelatinize, which also gets rid of the chalky taste. If you tried to cook your random sauce now, you'd get a very ...
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  • 53.9k
8 votes
Accepted

Why not use cornstarch instead of flour for pastries?

You still need some gluten, otherwise the cake will crumble. Any recipe that is gluten free has to use a number of different additives to mimic the structure provided by the gluten. If you just ...
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  • 10.5k
6 votes
Accepted

Accidentally ate raw corn starch, is it safe?

While it is never a good idea to make raw flours part of your diet or base a dish on them, eating raw starch is not so risky that you need to be worried about licking up a half-teaspoon of it. While ...
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  • 45k
5 votes
Accepted

Why won't my pudding thicken up?

You are probably stirring the pudding too much. Cornstarch starts thickening at about 205°F/95°C. Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere ...
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5 votes
Accepted

Blending pastry cream right after cooking: does it change final consistency?

Yes. Yes it does. Unfortunately, I did something similar once, and it basically gave my pastry cream the consistency of creme anglaise. It made a delicious ice cream base, but failed as a cream puff ...
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  • 4,904
5 votes

Can I substitute cornstarch for commercially prepared clear glaze?

Unfortunately no. Cornstarch will cook up white while tapioca starch cooks up remarkably clear. You may be able to find tapioca starch at your local Asian market or if your grocery store has a decent ...
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  • 4,904
5 votes
Accepted

How to make Chinese-style cornstarch coating stick

The key in a stir-fry is that the ingedients can at all times move about freely. A spatula shouldn't really be needed, the way it is in sautéing, rather you use a spoon/ladle to just, well, stir the ...
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4 votes

What can I use instead of cornstarch in Turkish Delight?

Rice starch is the usual substitute and of course is gluten free which seems important these days. Rice starch IS used in other parts of Asia I'm told to make a similar product. I've given it a try ...
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4 votes

Recommendations for making ice cream with milk and corn starch (corn flour)

Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer has a (somewhat) similar base to this, in that it has no eggs, and uses a mix of milk and cream - along with a tiny bit of cream cheese to ...
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4 votes

Thai beef meatballs, how to get chewy texture and how corn flour and baking powder function in recipe?

Baking soda or baking powder? Powder will produce gas bubbles. Both baking soda (but not baking powder) and corn starch are prevalent in chinese cooking and its derivatives elsewhere in Asia. I am ...
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  • 2,688
4 votes
Accepted

Will a hot cornstarch slurry added to a cold mixture still have a thickening effect?

It would probably work but for the proper consistency of the finished product, your cooked cornstarch slurry would need to be very thick. This would make it difficult to mix into a homogenized smooth ...
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  • 3,943
4 votes

Can I make Turkish delight without refined sugar and cornstarch?

The tapioca starch shouldn't be that much of a problem. It has a very slightly different texture than cornstarch, but it produces the same firmness. The end result is only slightly gummier, in many ...
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  • 124k
4 votes

Accidentally ate raw corn starch, is it safe?

The general advice is not to eat raw cornstarch due to potential bacterial contamination, and possible negative health effects. Health implications are off topic on our site, so let's just leave it ...
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  • 63.9k
3 votes
Accepted

Cleaning chicken with corn starch?

Some asian cultures clean meats with flour and/or cornstarch to remove the game-y smell from it. Since it's being washed off, I don't think it for the velveting.
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3 votes

Does type of starch used for thickening make a difference in a fruit sauce?

Per this page from The Cook's Thesaurus many starches can be used for thickening but some work better than others for certain applications. For the purpose of a fruit sauce arrowroot would probably ...
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  • 18.2k
3 votes

Which is the better substitute for tapioca: corn starch or potato starch?

Both potato and corn starch would work equally well in the preparations you describe. When substituting flour, the proportions are equal, e.g., one tablespoon flour to replace the one tablespoon of ...
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  • 2,755
3 votes

How to make Chinese-style cornstarch coating stick

I finally figured it out! Heat the high-heat oil (grapeseed, etc) in the pan, on medium high Right before putting the tofu in the pan, give it one more quick toss in the cornstarch so the cornstarch ...
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3 votes

How to make Chinese-style cornstarch coating stick

Use extra firm tofu for frying or stews. Pat it well before marinated but do not pat after as tofu do not pick up flavor to well. After marinated pick up the tofu cubes with a fork or drain them ...
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  • 66
3 votes

Does Turkish Delight have to be this difficult?

I've just had a go today. I only stirred until all the lumps of cornstarch lumps had gone, about 20 mins. It was getting very thick then! Note that the lemon juice with the sugar and the cream of ...
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3 votes

What can I use instead of cornstarch in Turkish Delight?

Turkish delight is not just any sweetened gel, it is very specifically a gel made with starch, and using anything else will make a result which is not recognizable as Turkish delight. If you cannot ...
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  • 124k
3 votes

I made challah dough and it was still sticky after 9 cups of AP flour

I have conflicting experience to @Benjamin. I often add a little extra starch to my bread actually, specifically potato starch or sweet rice flour. While all starches gelatinize a little differently, ...
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  • 4,904
3 votes
Accepted

When corn starch is added to icing sugar, has it been cooked?

It's raw. Raw cornstarch generally shouldn't be eaten raw, due to risks of causing digestive issues . But it's relatively low-risk when consumed in micro-quantities. Here's a recipe on YouTube on how ...
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2 votes

What can I use instead of cornstarch in Turkish Delight?

Substituting for corn starch, you might look for corn flour (which might the same thing as corn starch depending on location), or look at a chart for substituting other starch thickeners, including ...
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  • 11.6k
2 votes

What can I use instead of cornstarch in Turkish Delight?

Both the corn starch and cream of tartar are used for thickening in this case. You could try potato or tapioca starch; from my own experience and experiments, however, potato starch creates a very ...
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  • 307
2 votes

Can I substitute potato starch (katakuriko) for cornstarch in a cookie recipe?

We keep both in the house, and i always seen to find myself in the middle of prep and not being able to find the one I'm looking for. As a consequence, I have subbed katakuriko for corn starch and ...
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2 votes

Why won't my pudding thicken up?

My pudding was not setting too despite everything perfect I thought I did. But finally I deciphered, I was using cold milk and cold egg just out of fridge. Either it should be on room temp or slightly ...
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  • 21
2 votes

How long do you cook a custard after you add cornstarch?

I would argue that it is the gentler methods like Doug suggested which create problems. They are intended for eggs only custards, not eggs-and-starch. If you use them, you risk that your mixture doesn'...
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  • 124k
2 votes

Thai beef meatballs, how to get chewy texture and how corn flour and baking powder function in recipe?

I read the key is to keep the meat cold and to put in the freezer to keep it that way then take it out before it freezes solid and you do this several times during the process right up to cooking.
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2 votes
Accepted

Thickening Eggs with Cornstarch

Let's look at the estimated calories in that recipe: Eggs: 270 Milk: 12 Cornstarch: 15 Butter: 306 So, given that the single largest source of calories in that recipe is the butter -- more than the ...
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  • 45k

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