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.