Cooking and Cooling Starch

Be sure to cook starch long enough without overcooking it. Cornstarch mixtures start to thicken before they come to a boil, but continue heating them to ensure that all starch granules are fully hydrated and swollen. A good rule of thumb for cornstarch is to bring it to a boil and boil gently for 2 or 3 minutes. This is a guideline that works well with most cornstarch mixtures, but it is too much heating for root starches, which should not be brought to a boil.

Be sure to stir a starch mixture evenly and constantly while cooking to prevent scorching or burning. Cool immediately upon cooking to avoid overcooking. For a creamy-smooth texture, stir while cooling; for maximum thickening and gelling, cool without stirring.