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365 by Whole Foods Market, Corn Starch, 16 Ounce
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PRODUCT CERTIFICATION (1)
USDA Organic products are grown and processed according to the USDA Organic standards addressing soil and water quality, among other factors. Organic is protected by law, inspected by experts, traced from farm to store, and shaped by public input.
From the Publisher
365 by Whole Foods Market products give you that dance-down-the-aisles feeling. Our huge range of choices, with high-quality ingredients at prices you can get down with, makes grocery shopping so much more than tossing the basics in your cart. It’s the splurgiest way to save.
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Next-Level NecessitiesOur basics are anything but. You won’t find hydrogenated oils or FD&C colors in our products — just quality staples with nothing to hide. |
Body Care You Can Bank OnWe’ve banned over 100 typically used ingredients from our bodycare products. Sayonara, benzalkonium chloride. |
There’s an Organic for ThatWe’ve got organics and non-GMO products at prices that won’t burn a hole in your favorite pants. In fact, they’ll turn into boogie-on-aisle-six pants. |
Awesomeness on Every AisleWhole grains, fair trade coffee, organic milk, frozen veggies and so much more, all flexing with our unmatched Whole Foods Market Quality Standards. |
Important information
Ingredients
Cornstarch.
Directions
COOL DRY PLACE
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In the meantime, let it just be said that this is one of the best deals you're going to get on corn starch online. Priced right, and the quality is no different from that of the big name brands that you'll come across in stores or on amazon. It may be a "generic" product, but it's basically the same as the more expensive stuff out there. Now, let's talk about that mistake some people make with it....
Are you using this to thicken sauces, gravies, or other dishes? Whatever you do, don't bother adding the corn starch DIRECTLY into the sauce or gravy to thicken it. It's a pain to blend it in just right that way, and you'll often end up with lumps you have to waste time breaking apart. So how do you fix that problem? With this corn starch, it's a piece of cake. Here's what you do.
Make a slurry.
Say you're making a white sausage gravy to pour over fluffy white biscuits, or a tender chicken fried steak (we're from the Deep South, we love our gravy). Only problem is that your white (or brown) gravy just isn't thick enough to serve with the rest of the food. Use this corn starch to thicken it up. But DON'T add the corn starch directly to the gravy. Put the corn starch in a small cup or bowl. Then add an equal amount of water, starting with a little bit at a time. What you want is a "slurry" that's thick, but very easy to manage. You'll feel it being sort of "sticky" as though you can't get the spoon through it easily. But that will start to give, and the slurry will be thick but smooth. This allows you to mix your thickener without clumps of it floating around your gravy or sauce.
Once you've got your corn starch slurry made, you can add a teaspoonful at a time to your gravy as it's cooking on the stove. It will blend in really well with a few good stirs. And it doesn't take much to thicken things up. You just want to pace yourself, adding a teaspoonful or tablespoonful of the slurry at a time. That way it's not overkill and your have a gravy that's too-thick and becomes almost jello-like when it cools down. But that's all there is to it, just use this corn starch with the "slurry" technique and you'll never deal with gravy and sauce thickening headaches again.