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2. How to Easily Thicken Sauces and Gravy - AOL

   www.aol.com/easily-thicken-sauces-gravy...

   How to use cornstarch to thicken your sauce: For 1 cup of sauce, mix 1 tablespoon cornstarch with 1 tablespoon cold water until there are no lumps. Stir into your sauce and bring to a boil. Stir ...

3. Corn starch - Wikipedia

   en.wikipedia.org/wiki/Corn_starch

   Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn grain. [2] The starch is obtained from the endosperm of the kernel . Corn starch is a common food ingredient, often used to thicken sauces or soups , and to make corn syrup and other sugars . [ 3 ]

4. How to thicken gravy, according to a James Beard Award ... - AOL

   www.aol.com/thicken-gravy-according-james-beard...

   There are pros and cons to choosing either cornstarch or flour as your gravy-thickening agent, depending on the texture and flavor you want and the time and resources you have.

5. How to Thicken Gravy in a Pinch So It's Rich and Creamy - AOL

   www.aol.com/thicken-gravy-pinch-rich-creamy...

   Cook the Gravy Longer. You can always start by cooking the gravy a little bit longer to thicken it. Allow the gravy to simmer, uncovered, on the stove—the extra time will help the liquid to ...

6. Custard - Wikipedia

   en.wikipedia.org/wiki/Custard

   The thickening of the custard is caused by the combination of egg and starch. Corn flour or flour thickens at 100 °C (212 °F) and as such many recipes instruct the pastry cream to be boiled. In a traditional custard such as a crème anglaise , where eggs are used alone as a thickener, boiling results in the over-cooking and subsequent ...

7. Non-Newtonian fluid - Wikipedia

   en.wikipedia.org/wiki/Non-Newtonian_fluid

   Applying force to oobleck, by sound waves in this case, makes the non-Newtonian fluid thicken. [21] An inexpensive, non-toxic example of a non-Newtonian fluid is a suspension of starch (e.g., cornstarch/cornflour) in water, sometimes called "oobleck", "ooze", or "magic mud" (1 part of water to 1.5–2 parts of corn starch).

8. A Guide to Different Types of Flour and When to Use Them - AOL

   www.aol.com/guide-different-types-flour-them...

   Whereas cornmeal is beloved for its gritty texture and cornstarch is a useful thickening agent, corn flour is a gluten-free flour that can produce tender baked goods full of delicious corn flavor.

9. Waxy corn - Wikipedia

   en.wikipedia.org/wiki/Waxy_corn

   Steamed glutinous corn. Waxy corn or glutinous corn is a type of field corn characterized by its sticky texture when cooked as a result of larger amounts of amylopectin.The corn was first described from a specimen from China in 1909.