With Argo Corn Starch’s convenient, re-sealable container, you do not need to do anything additional to keep your corn starch fresh. Replace the lid tightly and store in a dry place.
Before or after opening, uncooked Argo and Kingsford's Corn Starch are good to use to prepare recipes for an indefinite period of time. Corn starch may be stored indefinitely if it's kept dry.
With Argo Baking Powder’s convenient, re-sealable container, you do not need to do anything additional to keep your baking powder fresh. Replace the lid tightly and store in a dry place.
Convenient and versatile, corn starch is used as a thickener for gravies, sauces and glazes, soups, stews and casseroles. It also thickens pies and is an essential ingredient in corn starch puddings and cake fillings. In cakes, cookies and pastries, corn starch is often mixed with flour to produce more tender baked goods. It also is used to coat foods before frying, and as an ingredient in batters. Visit our Recipe and usage tips section for delicious classic and contemporary recipes using Argo and Kingsford's Corn Starch.
What are the advantages of using corn starch rather than flour?
Corn starch thickens with a satiny smoothness and glossy appearance. It adds no taste of its own to mask the flavor of foods. Recipes thickened with corn starch have a brighter, more translucent appearance than those thickened with flour. Corn starch also blends more easily with cold liquids than flour because it doesn't absorb liquid until it's cooked.
Can you use corn starch in place of arrowroot, potato starch or all-purpose flour when thickening sauces or gravies, preparing puddings, or making pies?
Corn starch has the same "thickening power" as arrowroot, potato starch and tapioca, and you should substitute the same amount. Corn starch has twice the "thickening power" of flour, so it's necessary to use only half as much. Example: If recipe calls for 1/4 cup of flour, use just 2 tablespoons corn starch.
What are the basic techniques for cooking with corn starch?
Cooking with corn starch is easy when you follow a few simple guidelines. The following basic techniques assure good results every time.
* Amount of stirring. Gradually stir cold liquids into corn starch until completely smooth. Continue to stir gently during entire cooking period. When adding ingredients after cooking, remove the mixture from the heat and stir them in quickly and gently. Stirring too vigorously may cause mixture to break down and thin out.
* Temperature. Cook over medium-low to medium heat. Cooking over high heat can cause lumping. If mixture contains egg, high heat may curdle it.
* Cooking time. Stirring constantly, bring mixture to a full boil and boil 1 minute. After boiling 1 minute, the starch granules will have swelled to their full capacity, causing the mixture to thicken. Significantly overcooking thickened mixtures such as puddings, pies and cake fillings may cause mixture to thin out as it cools.
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) will usually solve the problem.
* Too Much Acid: Acid ingredients such as lemon juice, lime juice or vinegar will reduce the thickening ability of the starch or prevent the mixture from thickening. Increase the starch level slightly or stir acid ingredients in after cooking.
* Too Much Stirring: Excessive or rough stirring with a wire whisk or even a spoon may break the starch cells and cause the mixture to thin out.
* Excessive Cooking: Simmering or boiling a corn starch thickened mixture for an extended period of time may cause the starch cells to rupture and the mixture to thin.
* Tasting: The digestive enzymes in a person's mouth will cause a properly thickened mixture to thin dramatically in just a few minutes. Be sure to use a clean spoon when tasting a corn starch thickened mixture to correct the seasoning.
* Freezing: Freezing corn-starch thickened mixtures will rupture the starch cells and cause the mixture to thin out.
Sometimes the filling for Lemon Meringue Pie seems to "weep" or water out a little. Is it easy to prevent?
Weeping or the release of water is usually a sign of slight undercooking. In the early stage of cooking, the water is held rather "loosely" by the corn starch granules, and when the mixture cools, the water simply runs out. It's simple to stop weeping. Just be sure to bring the corn starch mixture to a full boil over medium heat and, stirring constantly, boil for 1 minute. It might be helpful to set a timer or watch the second hand on the clock for a minute.
Not after they're fully cooked. Freezing causes corn starch thickened foods to thin out. Freeze a fruit pie thickened with corn starch before baking.
How do I use Argo and Kingsford's corn starch to make all-purpose flour perform more like cake flour?
The recipe for cake flour is a follows: For each cup of cake flour use 7/8 cup all-purpose flour (1 cup minus 2 tablespoons) PLUS 2 tablespoons of corn starch. The addition of corn starch helps to make cakes light and tender.
Can I make laundry starch from Argo and Kingsford's corn starch?
Yes you can starch clothing with regular corn starch. In a large bowl or pot, stir 1/2 cup of corn starch into 1 cup of cold water. Stir in boiling water (2 quarts for a heavy solution; 4 quarts for medium and 6 quarts for a light solution). Dip the clothing into the starch solution and let dry. To iron, sprinkle the garments lightly with warm water, roll up and place in a plastic bag until evenly moistened, then iron as usual.
Can I substitute baking soda for baking powder in my recipe?
No! Baking powder and baking soda are not interchangeable.
How can I tell if my baking powder is still good?
To test your baking powder to be sure it still has potency, use this easy test! Pour hot tap water into a small bowl or cup. Add a teaspoon of baking powder. The baking powder should immediately begin to fizz vigorously. If it doesn't, or if the fizzing is weak, your baking powder probably won't cause your dish to rise, and needs to be replaced.
It is easy to convert standard baking time into convection baking time. You have 2 choices: 1). Lower the oven temperature by 25 degrees and bake for the same amount of time OR 2). Shorten baking time by about 20% and keep the oven temperature as called for in the recipe.
Yes. Gluten is a protein found in wheat and other cereals. Gluten is not present in corn starch, which makes it an excellent substitute for flour in many recipes. In many baked goods like bread and cake, however, gluten plays an important structural role, and gluten containing ingredients, like flour, are necessary.
Pica is a compulsive eating behavior characterized by cravings to chew unnatural or non-nutritious substances such as clay, dirt, starch, baking soda, and a host of other "non-foods," and ice. It may signal a nutritional deficiency of iron.
The cause is not completely known. Historically, pica has occurred during times of famine or when individual diets lack certain nutrients or have increased demands for proper nutrition (such as during growth or pregnancy). Diets low in iron and zinc, in particular, are often linked to pica. Some cases of pica stem from cultural beliefs and superstitions, or may result from physiological or psychological needs. Poverty and poor nutrition can contribute to the onset of pica.
Corn starch is a natural, odorless carbohydrate that is found in the corn kernel.
No. Argo Baking Powder is aluminum-free and gluten-free.
Is Argo Corn Starch derived from GMO ingredients?
Argo Corn Starch is made using GMO ingredients.
Where is the corn grown that is used in the Argo Corn Starch?
The corn is grown in the U.S.
Does Argo Corn Starch contain any allergens?
Argo Corn Starch is free of gluten, soy, milk, egg, peanut and tree nuts.
Where can Argo Corn Starch be purchased?
Argo® Corn Starch is available nationwide in supermarkets and select mass-merchandise stores and wholesale clubs in 1 lb. containers.
Where can Argo Baking Powder be purchased?
Although we would like all of our products to be available in all stores, space and consumer demand sometimes limits the number of items a retailer carries. You can ask your store manager to order it or e-mail us for the store nearest you that carries it.
How can you use Argo to wash the windows?
For washing windows add 1/2 cup ammonia, 1/2 cup white vinegar and 2 tablespoons Argo Corn Starch to a bucket of warm water. Apply with a clean cloth, being sure to keep the solution well mixed. Wipe clean with a paper towel or lint-free cloth.
How do you use Argo on pots and pans?
Corn starch absorbs grease very well. To remove a greasy spill from washable clothing or table linens, sprinkle the spots with Argo Corn Starch. Rub it into the stain, then brush it off. Repeat until grease is removed, then launder as usual.
To clean pots and pans, sprinkle Argo Corn Starch on a damp sponge or dishcloth and rub until clean. Corn starch is a gentle abrasive, so it’s ideal for stainless steel, aluminum, glass and non-stick surfaces.
Polish silver with this simple paste made by mixing Argo Corn Starch with water. Use a damp cloth to apply paste to your silverware. Let it dry, then rub it off with a cheesecloth or another soft cloth to reveal a brilliant shine.
How does Argo help keep moisture out of sporting equipment?
Handles of tennis rackets, golf clubs and the like are easier to grip when they are dry. Dust lightly with Argo Corn Starch to absorb perspiration. Carry Argo Corn Starch with your athletic gear.
Before storing swim gear such as bathing caps, fins, and rubber rafts, dust with Argo Corn Starch to prevent sticking. Do the same with wading pools.
Dust playing cards or other game cards with Argo Corn Starch to prevent sticking and make it easier to shuffle and deal.
To increase comfort and to absorb moisture in athletic shoes, dust insides with Argo Corn Starch.
How can Argo help with a sunburn?
Yes it does, to soothe sunburn, mix 1 cup Argo Corn Starch into a bathtub of warm water. Soak 20 to 30 minutes. Or apply a wet corn starch and baking soda dressing. Stir 1 tablespoon each Argo Corn Starch and baking soda into 2 quarts warm water; dip gauze pads and let them rest on the sunburn for 20 to 30 minutes.
Argo can also help relieve rashes, hives or poison ivy, stir 1/4 cup Argo Corn Starch with 3 tablespoons water until a thick paste forms. Apply paste lightly with fingertips.
Also when used like a baby powder, Argo Corn Starch relieves diaper rash. To protect an infant’s tender skin, add 1/4 cup Argo Corn Starch for each gallon of bath water. Stir the water and bathe as usual. Pat rather than rub the baby’s skin dry. Corn starch will leave a soothing, silky-smooth film on the baby’s skin.