Cornstarch ‘Corn Starch’, Corn Flour – Thickening
Posted by Warren
How to thicken juicy pie fillings.
Can cornstarch be over cooked? Yes
What temperature does it thicken? 212° F
Does cornstarch have a taste? No, for most
What is cornstarch?
Cornstarch is made from corn.
It will form a translucent filling. It is somewhat flavorless, silky and thickens the pie filling at boiling point.
Cornstarch thickens at boil
Cornstarch does not thicken until it has reached a full boil of 212° F
Cornstarch has twice the thickening power of flour.
Cornstarch doesn’t stand up to freezing or prolonged cooking. If cornstarch is overcooked, it will start to lose its thickening power.
Cornstarch and acids do not mix
Cornstarch doesn’t thicken well when mixed with acidic liquids. The thickening power will diminish when cooked with an acidic fruit like lemons.
Once cornstarch is cooked, acid will not affect its thickening power. This is why when you are making a lemon meringue pie, the lemon juice is added after the cornstarch has thickened the filling.
If it is used in excess in a pie, the thickener will make the filling gloppy, a gel-like mess. This is found in many store bought pies.
Cornstarch shelf life
This thickener can be kept indefinitely if stored in a cool, dry place.
