A very fine starch powder derived from corn, used as a thickener in cooking.
1
Tasters agreed that adding cornstarch to the marinade was a good idea.
2
Stir in cornstarch until blended; stir in brown sugar and orange juice.
3
In cup, stir together water and cornstarch until smooth; stir into skillet.
4
In cup, blend water and cornstarch until smooth; stir into broth mixture.
5
In a cup, blend cornstarch and sherry until smooth; stir into wok.
1
This recipe uses cornflour and icing sugar to create the buttery texture.
2
Chop up the chervil, adding to it half a dessert-spoonful of cornflour.
3
Whisk the stock, soy sauce, sesame oil and cornflour together till smooth.
4
In a cup, mix the cornflour and half a cup of water.
5
Add the cornflour and mix again, making sure there are no lumps.
1
Heat together in the boiler and stir the corn starch into this.
2
Mix the sugar, salt, and corn starch and add to the water.
3
Mix the corn starch, sugar, and salt and add to the water.
4
Stir until the corn starch has thickened and cook for 15 minutes.
5
Mix the sugar, corn starch, and salt, and sprinkle over the top.
6
CREAM.-Three-quarterspint milk, one egg, two tablespoons corn starch, three tablespoons sugar.
7
Mix the corn starch, sugar, and salt, and dissolve in the cold milk.
8
Stir this into the corn starch and cook until the eggs thicken slightly.
9
Pour into the hot milk and stir until the corn starch has thickened.
10
Mix the corn starch and sugar, and add to this the boiling water.
11
Beat eggs well, mix in corn starch and add to milk and chocolate.
12
Mix the sugar, salt, and corn starch and add to the boiling water.
13
Mix the corn starch, sugar, and salt and add to the boiling water.
14
Mix the sugar, corn starch, and salt, and moisten with the cold milk.
15
Mix the corn starch, sugar, and salt, and moisten with the cold milk.
16
Make corn starch slurry by mixing the cornstarch with about 2 tbsp water.
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