CORN STARCH

Sweets made with Maizena corn starch, in fact, will be characterized by a soft consistency and a very delicate taste, which cannot be obtained by using flour alone.
However, it is also an ideal ingredient to increase, in just a few minutes, the density of sauces, stewed meats, braised meats and soups. It has a taste and an aroma that will not overwhelm the characteristic flavor of foods and will not interfere with their peculiarities.

Test your cooking skills in making cakes and creams with cornstarch! To increase the softness of a dessert, it is recommended to use half a dose of cornstarch (or even two thirds) and half a dose of flour, or to create a tasty pudding or cream, you can try replacing the dose of flour required by the recipe with the same amount of cornstarch.
For example, to give life to an apple pie, you can combine 800 grams of apples, 280 g of cornstarch, 230 g of sugar, 200 g of margarine, 3 whole eggs, 1 sachet of baking powder, 1 sachet of vanillin, orange and lemon peel, immediately mixing the corn starch with sugar, eggs and margarine.
Try making a millefeuille with berries: all you need is a pack of puff pastry, 500 ml of milk, 150 g of sugar, 50 g of cornstarch, 5 egg yolks, 1 vanilla pod and 50 g of berries fresh.

As for savory preparations, you can dissolve 10 grams of corn starch in 50 ml of milk or broth to make 200 g of sauce. For a soup, try putting 10g of cornstarch in 50ml of water to thicken 500g of soup.
Remember to pour the product at the end of the cooking of the dish being prepared.