On Sat, 06 Feb 2010 07:49:24 -0600, Melba's Jammin' wrote:

> In article >,
> Allan Matthews > wrote:
>
>> What is the ratio of corn starch to liquid when used as a thickener?
>> Does it have to be broguht to boiling as flour?
>> TIA, Allan
>
> I don't measure either the cornstarch or the liquid -- depends of the
> quantity I want to thicken - enough liquid to make a thin slurry. Yes,
> it has to be brought to boil, stirring. It will make the sauce clearish
> and shiny. Reheating a cornstarch-thickened sauce can be problematic
> -- it may break.

i don't think it has to come to a *boil* - but it does have to be heated.
(at least for the applications i use it for - chinese stir-fries, so a
fairly small amount of liquid to be thickened.)

your pal,
b;lake