Ratio of Cornstarch to Water

今注目を集めている Ratio of Cornstarch to Waterについて、主要な情報を整理して公開しています。

For a medium-thick sauce (like a basic gravy or stir-fry sauce), use 1 tablespoon of cornstarch per 1 cup of liquid. Mix it with 2 tablespoons of cold water first. That’s your 2:1 slurry-to-liquid ratio in disguise.

For a thin soup, cut it in half: ½ tablespoon cornstarch per cup. For a thick pie filling, double it: 2 tablespoons per cup. But always, always use double the water to make the slurry.

How to Thicken Sauce and Soup (Cornstarch Slurry) • Just One Cookbook

If you’re feeling fancy, swap water for broth or wine. Just don’t swap it for hot liquid. That’s like shoving a cat into a bathtub: everything gets messy.

When to just give up and use flour

Look, cornstarch is not the boss of all thickeners. If you’re making a sauce that will be reheated or frozen, use flour. Cornstarch breaks down in the freezer or microwave. It gets weepy and sad.

But for a quick, glossy, gluten-free finish? Cornstarch is your guy. Just remember his name: two parts water, one part cornstarch. That’s his identity.

Oh, and that pudding I tried to make? I now use the ratio 2 tablespoons cornstarch per 2 cups of milk. It still took three tries to stop it from turning into a ceramic bowl. But now, when I stir that slurry, I feel like a kitchen god. A very humble god who measures everything with a spoon.

So next time you’re facing a watery sauce, don’t panic. Just remember the blob. Remember the oobleck. And then cold-water-slurry your way to glory.

You’ve got this. Probably.