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Thicken Liquids with Cornstarch or Tapioca |
| How to
Thicken with Cornstarch: If
overcooked, cornstarch will look thick on the stove, but will turn
runny in the pie, etc. Follow these instructions and you will have
good luck: |
1.
In a medium heavy-bottomed saucepan, stir together the cornstarch, sugar and
salt.
2.
Gradually stir in the water or milk to dissolve the cornstarch and
until completely smooth.
Cook, stirring gently,
and bring the mixture to simmer over medium or medium-low heat. The mixture
will be very thick. Then, boil for ONE minute ONLY.
Remove from heat. DO
NOT continue to cook the mixture after the time is up, otherwise you can
cause it to break down.
DO NOT cook a
cornstarch thickened recipe over high heat because it may cause lumping.
If mixture contains egg, high heat may curdle
it. Cook over medium or medium-low heat.
DO NOT
vigorously stir it or the mixture may break down and thin out. Continue
to stir GENTLY during entire cooking period and during the boiling
period.
If you boil a cornstarch
thickened filling for more than ONE minute, it will thin out. Sometimes you
will see this happening later, after you have made your recipe.
 Cornstarch
is affected by acid, such as found in
lemon or lime juice. When making a lemon pie
filling, the lemon or lime juice should be added after the cornstarch
has thickened. (See Step 3). During cooking, if you add in lemon juice,
it causes the mixture to thin permanently |
3.
Quickly stir in the lemon peel and lemon juice after the mixture has cooked
and is still hot. When mixed, STOP stirring.
4.
Strain through a wire mesh strainer, if necessary.
Place a buttered round of waxed paper directly on the surface of the mixture
(so a film won't form) and refrigerate if not using right away.
When adding ingredients
after cooking, remove the mixture from the heat and stir them in quickly and
gently.
QUESTION: My recipe using corn starch
seemed perfectly thickened when it was just cooked, but thinned and was
watery after it cooled. What happened?
ANSWER: Corn starch mixtures that
don't thicken at all, or thicken during cooking, then thin out during
cooling are disappointing. One or more of the following may have caused the
problem.
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Too Little Liquid:
If there is not enough liquid (water, milk, juice) in the mixture, the
corn starch granules will not fully swell and remain thickened when the
mixture cools. Adding a little more liquid (not more corn starch) is
likely to solve the problem. |
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Too Much Sugar:
A higher proportion of sugar than liquid (water, milk,
juice) in a mixture can interfere with the swelling of the corn starch
granules and prevent thickening during cooking and/or cause thinning
during cooling. Adding more liquid (not more corn starch) will often solve
the problem. |
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Too Much Fat:
An excessively high proportion of fat or egg yolks in a mixture can
interfere with the swelling of the corn starch granules and prevent
thickening during cooking and/or cause thinning during cooling. Adding
more liquid (not more corn starch) will usually solve the problem.
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Too Much Acid:
Acid ingredients such as lemon juice, lime juice or vinegar
will reduce the thickening ability of the starch or prevent the mixture
from thickening. Add them after the recipe is made. Increase the starch
level slightly or stir acid ingredients in after cooking. |
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Too Much Stirring:
Excessive or rough stirring with a wire whisk or even a
spoon may break the starch cells and cause the mixture to thin out.
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Too Much Heat: Use medium of
medium-low heat when thickening a recipe with cornstarch. When reheating a
cornstarch-based recipe, use a double-boiler and don't overheat the
mixture, otherwise it will thin. |
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Excessive Cooking:
Simmering or boiling a corn starch thickened mixture for an
extended period of time may cause the starch cells to rupture and the
mixture to thin. |
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Tasting: The
digestive enzymes in a person's mouth will cause a properly thickened
mixture to thin dramatically in just a few minutes. Be sure to use a clean
spoon when tasting a corn starch thickened mixture to correct the
seasoning. |
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Freezing:
Freezing corn-starch thickened mixtures will rupture the starch cells and
cause the mixture to thin out. adapted from argostarch.com |
| How to Thicken
with Tapioca: Tapioca
needs to dissolve before baking. The fruit, sugar and tapioca must
be combined in a bowl, and sit for at least 15 minutes before filling.
If a recipe calls for cornstarch, it can be interchanged one for one with
tapioca. |
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