Le Cordon Bleu

Starch

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About

The term starch refers to arrowroot, corn, potato, and rice flours that are first mixed with cold water, called a slurry. Once cooked, they provide the sauce with a certain translucence.

Cornstarch, which has become more common due to its low cost, is less stable than the other starches, and can lose its thickening abilities if added to an acidic sauce or cooked too long.

© 2010 All rights reserved. Published by Le Cordon Bleu.