Cornstarch is primarily used for what purpose in cooking?

Cornstarch is primarily used as a thickening agent in cooking, particularly in the preparation of soups, sauces, gravies, and certain desserts. When cornstarch is mixed with a liquid and heated, it gelatinizes, which means it absorbs water and swells, resulting in a thicker consistency. This property makes it a favored ingredient for achieving the desired texture in various culinary applications, creating a smooth, glossy finish in sauces or a hearty consistency in soups.

Choosing cornstarch for thickening is often preferred due to its neutral flavor, which allows the natural flavors of the dish to shine through without overpowering them. Additionally, cornstarch has a quick thickening ability and creates a clear, glossy appearance, making it particularly popular in Chinese cuisine for dishes like stir-fried sauces. This effectiveness contrasts with other agents that might impart their own flavor or a cloudier appearance.

Other options, while relevant in culinary practices, do not align with the primary application of cornstarch. For instance, it does not significantly enhance flavor, tenderize meats, or create emulsions, which are typically achieved through other means like oils, egg yolks, or specific emulsifying agents. Thus, the usage of cornstarch as a thickener is