ArgoStarch.com (2024)

FAQs

Why is there a shortage of Argo Corn Starch? ›

The current shortage of corn starch is due to a combination of factors, including high demand and a decrease in supply. The high demand for corn starch can be attributed to the growth of the processed food industry, as well as the increasing popularity of plant-based products.

If you're cooking hot liquids like sauces, stock or broth, 1 tablespoon of corn starch per cup of liquid will give you a thin to medium consistency that's appropriate for soups or very thin sauces. 2 tablespoons per cup will give you a thicker, more gravy-like consistency.

To make a slurry, start with 1 to 2 ratio of cornstarch to water. For example, prepare 1 tablespoon of cornstarch and 2 tablespoons of water. Then whisk together really well. When you add more water, it just takes more time to thicken the sauce or soup.

Argo representatives say that their laundry product contains nothing but cornstarch, a common thickener for soups and desserts. (They also say the starch-eating habit is “rare.”) According to medical opinion, eating large amounts of laundry starch often brings on anemia by blocking the body's absorption of iron.

Argo's pure corn starch is a kitchen staple for every chef. This product is in cardboard box with a wax paper liner. For best results, store tightly closed in a cool dry place. Shelf life is 3 years.

Because cornstarch is pure starch, it has twice the thickening power of flour, which is only part starch. Thus, twice as much flour is needed to achieve the same thickening as cornstarch. To thicken sauces, cornstarch is combined with cold water first, which is called a slurry.

Good news: Cornstarch is one of those baking staples that can last for years and doesn't really expire. If cornstarch does go bad, it's usually because moisture or pests have been able to get to it—and you'll notice it immediately. It may have an off taste or flavor (think sour or "funky"), or an off color.

Corn flour is made from the entire corn kernel, whereas cornstarch is made just from the kernel's starchy center, known as the endosperm. The endosperm is processed into a fine white powder that is so smooth it will squeak when rubbed between your fingers.

Small servings of cornstarch are not bad for you. However, eating a large amount of cornstarch or consuming it raw is not recommended. Cornstarch tends to be high in carbohydrates and low in nutrients.

Do you refrigerate cornstarch after opening? ›

Storing Cornstarch

Despite any date you might see on the package, cornstarch shouldn't go bad or lose its power. As long as you keep it in a cool, dry place, free from moisture, it should last indefinitely on your shelf—that is, if you don't use it up quickly.

Food Cravings During Pregnancy

Others crave non-food items, such as clay and cornstarch. The craving and eating of non-food items is known as pica. Consuming things that aren't food can be dangerous to both you and your baby. If you have urges to eat non-food items, tell your doctor.

Cornstarch helps thicken the liquid ingredients in sauces, stews, stir-fries, custards, puddings, and pastry creams. It's also commonly used in fruit pies to help hot juices set and make the baked pie easier to slice once it has cooled.

The revelation came after one unhappy customer posted on Twitter asking the company why it was no longer stocking cornflour. A spokesman for Tesco responded by saying: “Cornflour has been discontinued because of low customer demand I'm afraid.”

Can you substitute tapioca, flour, or cornstarch for Clear Jel®? No, when canning pie filling, there is no substitute for Clear Jel®. Other thickeners like cornstarch clump when canning and may interfere with heat being able to reach throughout the jar.

A corn milling plant, later called Argo Manufacturing, incorporates in Nebraska.