To avoid lumps with starches when adding to hot liquid, what should you do?

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Mixing the starch with cold water to form a smooth slurry is the way to prevent lumps. When starch is dispersed in cold liquid, the tiny granules hydrate evenly and stay suspended, so there aren’t dry pockets that would clump the moment you heat it. Then, whisking that slurry into hot liquid allows the starch to swell and gelatinize gradually as the temperature rises, giving you a smooth, uniform thickness.

Stirring vigorously by itself isn’t enough because dry starch can still clump before it has a chance to disperse. Adding starch directly to hot liquid invites immediate clumping. Dusting with flour changes the thickening dynamics and can leave a raw flour taste or require longer cooking. Mixing with cold water creates a smooth, consistent dispersion that thickens cleanly.