What Is Cornstarch In Australia

What is Cornstarch in Australia? Unveiling the Versatile Uses of this Kitchen Staple

Cornstarch, a common household ingredient in Australia, is a fine white powder made from the endosperm of corn kernels. It's a versatile food thickening agent, used in everything from sauces and gravies to desserts and baked goods. This article delves deep into the nature of cornstarch in Australia, exploring its production, applications, properties, and common misconceptions. Understanding cornstarch's unique characteristics can significantly enhance your cooking and baking skills.

Understanding the Production of Cornstarch in Australia

While Australia doesn't produce a significant amount of corn compared to global giants like the USA, the cornstarch available in Australian supermarkets is primarily imported. The process of creating cornstarch, regardless of origin, is relatively straightforward:

1. Corn Harvesting and Cleaning: Mature corn cobs are harvested and cleaned to remove any debris, husks, and silks.

2. Steeping and Milling: The corn kernels are steeped in a sulfur dioxide solution (to help preserve and loosen the components) and then milled to separate the germ, endosperm, and bran.

3. Separation and Refining: The endosperm, the starchy part of the kernel, is further separated and refined to remove any remaining protein or fiber. This process results in a very fine, pure starch.

4. Drying and Packaging: The refined cornstarch is dried, ensuring a consistent moisture content, and then packaged for distribution to food manufacturers and consumers.

It’s important to note that the cornstarch available in Australia adheres to strict food safety standards set by Food Standards Australia New Zealand (FSANZ). This ensures the quality and purity of the product reaching Australian consumers.

The Many Uses of Cornstarch in Australian Kitchens

Cornstarch's versatility makes it a staple in Australian pantries. Its primary function is as a thickening agent, but its applications extend far beyond simply creating thicker sauces. Here’s a breakdown of its common uses:

1. Thickening Sauces and Gravies: Cornstarch is a popular choice for thickening sauces and gravies due to its ability to create a clear, smooth consistency without a significant impact on flavor. A cornstarch slurry (a mixture of cornstarch and cold water) is whisked into simmering liquids, creating a thickening effect almost immediately. This is particularly useful in recipes like:

• Beef Stroganoff: The rich creamy sauce relies heavily on cornstarch for its signature texture.
• Chicken Gravy: Cornstarch helps create a glossy, flavourful gravy to accompany roasted or fried chicken.
• Sweet and Sour Sauce: In this classic Chinese-inspired dish, cornstarch helps balance the sweet and sour components while creating a glossy finish.

2. Baking and Pastry: Cornstarch is often used in baking as a thickening agent and to improve texture. Its applications include:

• Pie Fillings: It prevents fruit fillings from becoming watery and helps maintain a desirable texture.
• Cakes and Cookies: A small amount of cornstarch can enhance the tenderness and prevent the baked goods from becoming too dense.
• Meringues: It helps stabilize the egg whites and enhances their stiffness, leading to crispier meringues.

3. Other Culinary Uses: Beyond thickening and baking, cornstarch has several other interesting applications:

• Dusting: It can be used to dust surfaces to prevent sticking, such as when rolling out pastry dough.
• Dry Shampoo: In a pinch, cornstarch can be used as a dry shampoo to absorb excess oil from the hair.
• Frying: It can be used to coat foods before frying, creating a crispier texture.

Understanding the Properties of Cornstarch

The remarkable capabilities of cornstarch stem from its unique properties:

• High Starch Content: Cornstarch is almost pure starch, providing excellent thickening capabilities.
• Neutral Flavor: It possesses a very mild, almost imperceptible flavour, making it suitable for a wide variety of dishes.
• Solubility: It's insoluble in cold water but readily dissolves in hot water, creating a smooth, clear slurry.
• Gelatinization: When heated in water, the starch granules swell and burst, forming a viscous gel. This gelatinization process is crucial for its thickening properties.
• Retrogradation: After cooking and cooling, some cornstarch-thickened sauces may exhibit syneresis (separation of liquid from the gel), a phenomenon known as retrogradation.

Common Misconceptions about Cornstarch

Despite its widespread use, some misconceptions surround cornstarch:

• Cornstarch vs. Cornflour: In Australia, the terms "cornstarch" and "cornflour" are often used interchangeably. While slight variations might exist depending on the brand and processing methods, both generally refer to the same product.

• Gluten-Free Status: Cornstarch is naturally gluten-free, making it a suitable option for individuals with celiac disease or gluten intolerance.

• Thickening Power: While effective, cornstarch requires careful handling. Adding too much can result in a gummy or pasty texture. It's best to start with a small amount and gradually add more until the desired consistency is achieved. The correct ratio of cornstarch to liquid will vary based on the recipe.

• Shelf Life: Cornstarch has a relatively long shelf life when stored properly in a cool, dry place. However, it's always recommended to check the best-before date on the package.

Frequently Asked Questions (FAQ) about Cornstarch in Australia

Q: Where can I buy cornstarch in Australia?

A: Cornstarch is widely available in most Australian supermarkets, grocery stores, and online retailers. It's typically found in the baking aisle or with other pantry staples.

Q: Can I substitute cornstarch with other ingredients?

A: Yes, there are alternative thickening agents such as arrowroot powder, tapioca starch, and potato starch. However, the results might vary slightly in terms of texture and clarity.

Q: How do I make a cornstarch slurry?

A: To make a cornstarch slurry, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. This prevents lumps from forming when added to hot liquids.

Q: What happens if I add cornstarch directly to boiling liquid?

A: Adding cornstarch directly to boiling liquid can result in lumps. Always make a slurry first, then whisk it into the simmering liquid gradually.

Q: Can cornstarch be used in savoury and sweet dishes?

A: Yes, cornstarch is incredibly versatile and works equally well in both savoury and sweet dishes.

Conclusion: Cornstarch – An Essential Ingredient in Australian Cooking

Cornstarch is a versatile and indispensable ingredient in Australian kitchens. Its ability to thicken, create smooth textures, and enhance the overall quality of both savoury and sweet dishes makes it a kitchen essential. Understanding its properties and potential applications can significantly improve your cooking and baking skills, unlocking a world of culinary possibilities. By avoiding common misconceptions and following proper techniques, you can confidently incorporate cornstarch into your recipes, creating delicious and perfectly textured dishes. From classic Australian gravies to innovative desserts, cornstarch proves its worth as a truly versatile ingredient.