My recipe using corn starch seemed perfectly thickened when it was just cooked, but thinned and was watery after it cooled. What happened?
Corn starch mixtures that don’t thicken at all, or thicken during cooking, then thin out during cooling are disappointing. One or more of the following may have caused the problem. * Too Little Liquid: If there is not enough liquid (water, milk, juice) in the mixture, the corn starch granules will not fully swell and remain thickened when the mixture cools. Adding a little more liquid (not more corn starch) is likely to solve the problem. * Too Much Sugar: A higher proportion of sugar than liquid (water, milk, juice) in a mixture can interfere with the swelling of the corn starch granules and prevent thickening during cooking and/or cause thinning during cooling. Adding more liquid (not more corn starch) will often solve the problem. * Too Much Fat: An excessively high proportion of fat or egg yolks in a mixture can interfere with the swelling of the corn starch granules and prevent thickening during cooking and/or cause thinning during cooling. Adding more liquid (not more corn starch
