Thickening with Cornstarch or Flour: The Science-Backed Method
Effective thickening with cornstarch or flour is not about “mixing until smooth” or “adding a spoonful and hoping”—it’s a precise thermodynamic process governed by starch granule hydration, gelatinization kinetics, and protein interference. Cornstarch fully gelatinizes at 144–162°F (62–72°C) and requires…