Question

Which of the following will prevent cornstarch or flour from lumping when adding it to a hot mixture?

A. Mix the dry thickener with a cold liquid.
B. Cover the pan with a tightly fitting lid.
C. Allow the mixture to bubble for 1-2 minutes.
D. Add to rapidly boiling mixture

Answer 1

To prevent lumping, mix cornstarch or flour with a cold liquid to form a slurry before adding it to the hot mixture, ensuring a smooth consistency in the sauce or gravy.

Step-by-step explanation:

To prevent cornstarch or flour from lumping when adding it to a hot mixture, the best method is: A. Mix the dry thickener with a cold liquid. This technique is called making a slurry. A slurry is made by mixing a small amount of cold water with the flour or cornstarch until it forms a smooth paste before incorporating it into the hot mixture. The cold liquid disperses the starch molecules and prevents them from immediately swelling and clumping together when they come into contact with heat. It is crucial to mix it well until no lumps remain and then gradually whisk it into the hot liquid for a smooth, thickened sauce or gravy.

To prevent cornstarch or flour from lumping when adding it to a hot mixture, you should mix the dry thickener with a cold liquid. This helps to disperse the particles more evenly and prevents clumping. Adding the thickener to a rapidly boiling mixture can cause it to clump together and form lumps.