SC - Food TV

[Marilyn Traber]

Jane Williams wrote:
> 
> >     I have a European cookbook (I live in America), and a recipe I'm
> >interested in calls for corn flour.  Is that the same as the corn meal I
> >have in my freezer?
> 
> Well, I don't know what your corn meal is like, but the cornflour I buy
> (in Britain) is an extremely fine white flour, and usually used as a
> thickening ingredient in sauces. The "DK pocket encyclopedia of
> cook's ingredients" tells me that it's made from corn, and is also used
> for baking cakes. It lists it under "baking goods" along with bicarb of
> soda and so on, rather than under the flours.
> 
> I can't imagine anyone freezing cornflour, as it keeps almost
> indefinitely.

What you describe sounds like our "cornstarch" which is used for
thickening gravies and puddings and suchlike... It's also used in
confectioners (10X) sugar to keep it free flowing...

Bernadette
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================