Though making a cornstarch slurry might seem simple - there are only two ingredients after all - temperature and ratios are ...

Cornstarch fully gelatinizes when it is mixed with liquid and heated to between 140 and 185 degrees Fahrenheit (60 to 85 Celsius) for five to eight minutes.

Another common cornstarch swap: tapioca starch, which is made by grinding cassava (a South American root vegetable) into pulp, straining out the liquid, and then drying that liquid into a fine powder.

When talking about cornstarch, a lot of emphasis is place on the importance of creating a slurry. Swirling and suspending the starch in water or milk (or some other liquid) keeps it from clumping ...

This substance, a liquid that can instantaneously turn into a solid under the force of a sudden impact, behaves in surprising ways. It consists of a simple mixture of cornstarch and water, and ...

You will need about 1 tablespoon of cornstarch to thicken about 1 1/2 to 2 cups of gravy. Don’t add powdered cornstarch directly to a hot liquid; it will clump.

I try adding the cornstarch to a small amount of liquid and stir with a fork, then put it in with the simmering gravy and stir to thicken. It always forms a ball, however, ...

And if you punch it the starchy liquid, instead of splashing like water, turns into a solid that's strong enough to walk on—provided you don't stop in the middle.