from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Starch prepared from corn grains, used industrially and as a thickener in cooking.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A very fine starch powder derived from corn (maize) used in cooking as a thickener, to keep things from sticking, or as an anti-caking agent.
from the GNU version of the Collaborative International Dictionary of English
- n. Starch made from Indian corn, esp. a fine white flour used for puddings, etc.
from The Century Dictionary and Cyclopedia
- n. Starch made from Indian corn.
- n. A flour made from the starchy part of Indian corn, used for puddings, etc.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. starch prepared from the grains of corn; used in cooking as a thickener
Thick, firm honey is stretched and pulled into strands, dipped heavily in cornstarch to keep the strands from sticking together, then wrapped around a filling of ground nuts.
In a small saucepan, whisk together red wine vinegar, balsamic vinegar and cornstarch until cornstarch is dissolved.
Beat in cornstarch slurry and vanilla until well combined.
Dry Flo is plain cornstarch that has extra processing and sifting to make it flow and disperse better.
Mix well, until cornstarch is dissolved and curry paste is mixed smooth.
I wonder if the cornstarch is supposed to add anything else?
I always dredge my tofu in cornstarch before frying it because somehow I was under the impression that was the only way it would get golden.
It's nicest with homemade custards and homemade chocolate pudding (a chocolate pudding made with cocoa, milk, sugar and cornstarch is the easiest thing on earth) but you can use boxed (non instant) mix, and no one will kick you or your trifle out the door.
The joints around the body were prepared “house special” style: coated first in cornstarch and fried, then sauteed in a sweet/tart sauce along with green onions and hot peppers.
I did thicken my sauce with cornstarch, which is not something I'd use for a phase one sauce.
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