Diy corn starch: the surprisingly easy way to thicken soups, sauces, and more
What To Know
- Spread them evenly on a parchment paper-lined baking sheet and toast them in a preheated oven at 350°F (175°C) for 15-20 minutes, or until they become slightly browned and fragrant.
- Transfer the toasted corn kernels to a blender or food processor and grind them into a fine powder.
- If the cornstarch is not drying completely in the oven, increase the temperature to 175°F (80°C) or dry it for a longer period.
Cornstarch, a versatile culinary wonder, finds its way into countless recipes, thickening sauces, stabilizing emulsions, and adding a touch of velvety texture to baked goods. While store-bought cornstarch is readily available, crafting your own offers an unparalleled level of freshness and satisfaction. In this comprehensive guide, we’ll delve into the secrets of corn starch-making, empowering you to create this essential ingredient in the comfort of your own kitchen.
Materials You’ll Need
- 1 cup dried corn kernels (preferably non-GMO)
- Cheesecloth or a fine-mesh sieve
- Blender or food processor
- Measuring cups and spoons
- Airtight container for storage
Instructions
1. Prepare the Corn Kernels
Rinse the corn kernels thoroughly to remove any debris or impurities. Spread them evenly on a parchment paper-lined baking sheet and toast them in a preheated oven at 350°F (175°C) for 15-20 minutes, or until they become slightly browned and fragrant. Allow the kernels to cool completely.
2. Grind the Corn Kernels
Transfer the toasted corn kernels to a blender or food processor and grind them into a fine powder. Keep grinding until the powder is as fine as possible, resembling the texture of commercial cornstarch.
3. Separate the Starch from the Bran
Line a large bowl with cheesecloth or a fine-mesh sieve. Pour the ground corn powder into the lined bowl and gently shake it over a clean bowl. The finer cornstarch particles will sift through the cheesecloth or sieve, leaving behind the coarser bran.
4. Rinse the Cornstarch
Transfer the sifted cornstarch to a large bowl and add enough water to cover it by several inches. Stir the mixture thoroughly and allow it to settle for a few minutes. The cornstarch particles will settle to the bottom, while the bran will float to the surface.
5. Decant the Water
Carefully pour off the water from the top of the bowl, leaving behind the settled cornstarch. Repeat this rinsing process 2-3 times, or until the water runs clear.
6. Dry the Cornstarch
Spread the rinsed cornstarch on a parchment paper-lined baking sheet and place it in a preheated oven at 150°F (65°C). Stir the cornstarch occasionally to ensure even drying. Dry the cornstarch for several hours, or until it becomes completely dry and crumbly.
7. Store Your Cornstarch
Transfer the dried cornstarch to an airtight container and store it in a cool, dry place. Properly stored, homemade cornstarch can last for up to 6 months.
Troubleshooting
- If your cornstarch is not as fine as desired, grind it for a longer period in the blender or food processor.
- If the cornstarch is not settling properly during rinsing, add a pinch of salt to the water.
- If the cornstarch is not drying completely in the oven, increase the temperature to 175°F (80°C) or dry it for a longer period.
Culinary Applications of Cornstarch
- Thickening sauces and gravies
- Stabilizing emulsions in dressings and mayonnaise
- Creating velvety smooth soups and stews
- Adding texture to baked goods, such as cakes and cookies
- Coating foods for frying or baking
Experimenting with Flavored Cornstarch
To add a unique twist to your homemade cornstarch, try toasting the corn kernels with different seasonings or spices before grinding them. Some popular flavor combinations include:
- Garlic Cornstarch: Toast the corn kernels with minced garlic
- Herb Cornstarch: Toast the corn kernels with dried herbs, such as rosemary, thyme, or oregano
- Spicy Cornstarch: Toast the corn kernels with chili powder or cayenne pepper
Takeaways: A Culinary Treasure at Your Fingertips
Crafting your own cornstarch is a rewarding endeavor that unlocks a world of culinary possibilities. By following these simple steps, you can create a fresh, versatile, and flavorful ingredient that will enhance your cooking adventures. Embrace the joy of homemade cornstarch and elevate your culinary creations to new heights.
Frequently Asked Questions
Q: Can I use fresh corn kernels to make cornstarch?
A: No, dried corn kernels are necessary for the process. Fresh corn kernels contain too much moisture and will not yield a fine powder.
Q: Can I substitute homemade cornstarch for store-bought cornstarch in recipes?
A: Yes, homemade cornstarch can be used as a 1:1 replacement for store-bought cornstarch in most recipes.
Q: How long does homemade cornstarch last?
A: Properly stored in an airtight container in a cool, dry place, homemade cornstarch can last for up to 6 months.
Q: Can I use a regular sieve to separate the cornstarch from the bran?
A: A fine-mesh sieve will work better than a regular sieve, as it will allow the finer cornstarch particles to pass through while retaining the coarser bran.
Q: What is the difference between cornstarch and cornmeal?
A: Cornstarch is a fine powder made from the endosperm of corn kernels, while cornmeal is a coarse powder made from the entire corn kernel, including the germ and bran.