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.
(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.
This is a simple receipt to make with a punch of aged flavour of balsamic vinegar and wine and slight crunch .
