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Same technique as making and integrating a cornstarch slurry to thicken a soup.
If you add hot water to corn starch, you're gonna have a bad time. And clumps.
(Use cold water to make the paste, then add that to the heated liquid you want to thicken via corn starch, FYI.)
Now the real fun is doing 5 gallons of soup, breaking out the industrial immersion blender and xanthum gum.
Blender > clumps.
In my experience 5 gallons of soup will need about 15 picograms of xanthan gum! That shit is powerful!
How does that improve the slurry method above?
The blender is greater than the clumps?
One would hope.
Usually I mix cold water and starch in a jar and shake the fuck out of it, then pour it into the sauce or soup or whatever
Add starch to cold water to make gravy.
Add starch to hot water to make dumplings.
is there nothing Americans won't add corn products to?
I was going to say gasoline, but actually no, not really.