A cornstarch mixture stabilizes the meringue so it doesn't weep. This is a boon because the tarts can be made ahead.
A cooked custard pudding, thickened with egg whites and cornstarch, gives the creamy consistency without the rich fat content. For old-fashioned chocolate pudding, omit the banana.
For a summer-fresh dessert all year round, use partially thawed, individually quick-frozen raspberries. If using frozen blocks or clumps of unsweetened raspberries, partially thaw and add 2 tsp (10 mL) cornstarch to fruit mixture, tossing well
Coating thinly sliced steak with egg yolk and cornstarch is a classic technique, called velveting, that helps protect the beef from the heat of your wok, keeping it tender. Serve over quick-cooking brown rice to soak up the sauce.
This one-pot dish leaves little to no mess in the kitchen. It's so cheesy and creamy that you'll be going for seconds. Cooking the noodles in the sauce thickens its consistency without the fuss of adding a roux or cornstarch.
(Kara-age)
This is a popular staple in Japanese bento lunches. To ensure a crisp coating, toss a few pieces of chicken at a time in the cornstarch then immediately fry. This chicken is just as good at room temperature as it is hot.
A fried coating of sweet potato starch gives this chicken its uniquely chewy yet crispy texture. Sweet potato starch is a specialty product in Taiwanese and Fujian cooking. It is available in fine and coarse grind; coarse is best for frying. Buy it at a Chinese or Korean grocer. No other starch produces the same texture, but if it's unavailable, you can use cornstarch.
