Post History
Corn starch acts like a gelatin when heated, sticking to other food and itself. As your reading seems to suggest, the key is to use cold water to form the starchy paste, making sure it is fully mix...
Answer
#1: Initial revision
by
Sigma
·
2020-07-20T02:48:12Z (almost 4 years ago)
Corn starch acts like a gelatin when heated, sticking to other food and itself. As your reading seems to suggest, the key is to use cold water to form the starchy paste, making sure it is fully mixed and lump-free before adding to the hot soup. It's normal for all the starch to want to settle to the bottom, just make sure it's well distributed before adding to your dish.