Marble Surface

Food: Observations, Tips & Tricks, Extras

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A bit of Kitchen Chemistry from the Chemistry Teacher

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Sometimes, it takes me several tries (or many, let's be honest) to get the perfect consistency for things like sauces, soups, gravies, glazes, and frostings.

 

So...what is my go-to trick?

Cornstarch (amido di maiz).

 

The chemical formula for this lifesaver is: (C6H10O5)n, a seamingly normal starch and not too terribly dissimilar in chemical makeup to many sugars. Yet, despite this, cornstarch is a sort miracle ingredient, however. 

So...what does it do?

This amazing kitchen tool uses chemistry to thicken the unthickenable without changing flavor or color. Gravy too runny? Better a little cornstarch instead of too much flour! Frosting won't come fully together? Just a spoonful of cornstarch makes it all work like a charm.