Corn starch mixes with cold water more easily than flour does, and will result in creamier, smoother gravies, sauces, stews and soups.
One tablespoon of corn starch equals 2 tablespoons of flour.
If recipe calls for flour, use half as much l corn starch to thicken it.
When thickening hot liquids, mix corn starch with a small amount of cold water until smooth, then stir into hot liquid. Stir constantly until liquid comes to a boil. Continue cooking, stirring constantly, for about one minute.
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