Cornstarch is a fine, white powder commonly used as a thickening agent in cooking and baking. It’s made from corn kernels that are processed and refined to remove all the outer hulls and germs from the grains. Although cornstarch is flavorless, it adds a creamy, smooth texture to food, making it an essential ingredient for sauces, gravies, and other dishes. But what does cornstarch actually taste like?
In its raw form, cornstarch is flavorless and has an almost powdery texture. It’s not a food-grade product and should never be used as a replacement for flour in baking. When used in cooking, however, it can add a creamy, silky texture to dishes, creating a pleasant and satisfying mouthfeel. In other words, it doesn’t have much of a taste, but it can improve the consistency and mouthfeel of food.
When mixed with water and cooked, cornstarch can thicken a liquid or create a glossy sheen, adding body and texture to sauces, gravies, soups, and puddings. When cooked, cornstarch releases a slightly sweet flavor and aroma. It has a very subtle, almost marshmallow-like flavor that can improve any dish. It’ll give the dish a slightly sweeter edge, but it won’t detract from its flavor.
Cornstarch can also be used to coat food. When fried or breaded, it adds an extra layer of texture that gives the food a light, crispy coating. This makes cornstarch great for use in making tempura, popcorn chicken, and fried fish or vegetables. It also adds a slight sweetness, bringing out the natural flavors of the food and adding complexity to the dish.
In the end, it’s safe to say that cornstarch won’t add much flavor to your dishes. But what it does bring to the table is texture and consistency. When used properly, it can help transform a seemingly bland dish into a deliciously creamy and velvety treat. So take the time to explore its potential and see how it can help you make the most out of any dish.