Cornstarch is made by an industrial process that home cooks cannot replicate in their kitchens. Cornstarch is a pure starch extracted from corn used by many home cooks to thicken sauces and gravies. Manufacturers rely on a complicated wet milling process to separate the starch in the endosperm from the outer hull and the germ.Know More
The industrial process to make cornstarch begins by soaking corn kernels. Next, large milling machines loosen the hull. The resulting mixture is finely ground, then strained with a screen to separate out the starchy liquid. This starch "milk" undergoes a washing process, then is separated by centrifugal force and dried to produce the fine white powder sold at the grocery store.
Though a home cook can't make cornstarch at home, it's possible to make a good substitute: potato starch. Use an equal amount of potato starch in recipes that call for cornstarch, including soups, sauces, gravies and custards. To make potato starch, grate potatoes into a bowl and add some warm water. Strain out the starchy liquid by wrapping the gratings in cheesecloth and squeezing the liquid into a bowl. Refrigerate the liquid for four hours, then pour off the top layer of water that has separated from the starchy liquid at the bottom. The starchy potato liquid can be used directly or dried to a powder.Learn more about Substitutions
Cooking macaroni-and-cheese without milk is easy and quite similar to cooking it with milk. The same process is followed, except the milk is substituted with replacement ingredient, such butter and water, or sour cream and yogurt for a thick and creamy consistency.Full Answer >
Many cheesecake recipes do not call for condensed milk, among them the Kraft Dairy house recipe and professional chef Tyler Florence's Ultimate Cheesecake recipe. These recipes use, respectively, sugar and eggs and sour cream and eggs in the mix, which condensed milk would occupy in certain other cheesecake recipes.Full Answer >
Adding small amounts of sugar, fat or a chunk of raw peeled potato to a prepared dish are three common ways to make it less salty. Sugar tones down the other flavors of a dish, whereas fat coats the tongue of the person eating it, preventing the salt from hitting the taste buds on the tongue.Full Answer >
When making a traditional Yorkshire pudding, self-rising flour, which contains baking powder, can cause the pudding to turn soggy and flat during baking. Yorkshire pudding is a type of puff pastry that is more dense and compact than a popover, which is typically light and fluffy.Full Answer >