SC - Cornflour

[Laura C. Minnick]

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.

That's odd- it sounds like they're talking about what we call
cornstarch. Could that be what's being used in the shortbread? It would
make somewhat strange shortbread, I would think.

I just got a big box of cookie in the mail from a couple of dear friends
in Three Mountains, including Pecan Slugs for the SLUG Queen! So nifty
to have good friends who are wonderful cooks!

'Lainie (who had a temp assignment but was too efficient and finished a
day and a half early... oh well- more 12th night sewing...)
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