If you’re making a dish that you plan to reheat, know this: cornstarch-thickened sauces don’t freeze well. They tend to get weepy and separate. If you’re meal prepping, your best bet is to use flour or a roux instead. (Don’t @ me, cornstarch loyalists).
Also, taste your final sauce. Cornstarch can sometimes dull the flavor a tiny bit, so you might need to add an extra pinch of salt or a squeeze of lemon at the end. Just a little spa treatment for your sauce.
So next time you stare into a watery pot and feel your heart sink? Remember this little article. Grab that box, make a slurry, and simmer with confidence. You’ve got this. Now go thicken something delicious.
