SC - cheese questions
Jenne Heise
jenne at tulgey.browser.net
Sun Aug 6 11:10:48 PDT 2000
We call it "corn starch." <g> I checked a number of my mundane
cookbooks (including _Joy of Cooking_, which had a pretty extensive
entry on different types of non-wheat flours), but we seem to
concentrate on "corn starch" as an ultra-fine grain product. Used
primarily to thicken puddings, sauces, pie fillings, etc. Also used to
coat pieces of meat in oriental cooking, too, I think.
Hmmm, might have to go down to our local natural food store and see what
they've got....
- --Maire
Lee-Gwen Booth wrote:
>
> > There isn't a product known as "cornflour." There is Flour
> > wheat -unless labeled differently in bold writing) and there is *Corn
> > meal*. Which is ground maize. and Corn starch which is a corn product.
>
> ----- Original Message -----
> From: Caointiarn
>
> So, what would you call the ultra-fine (and we are talking as fine icing
> sugar) flour in the States? It is used for thickening and so on just like
> the maize product you call "corn starch" (which term I have met before in
> American cookbooks).
>
> Gwynydd
>
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