SC -corn in the USA

[BalthazarBlack at aol.com]

In a message dated 8/5/00 3:02:27 PM Pacific Daylight Time, 
kareno at lewistown.net writes:

> > 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
>  
>   we still call it "Flour"  albeit it may be labeled as being ultra-fine
>  ground  -- and it is labeled & marketed  *specifically*  for use as a
>  thickener for gravy & such.   There is also Masa Harina,  a Hispanic 
grocery
>  product, which is  ground a bit finer than  corn meal .

The finest flour available in the U.S. (commercially) is known as Cake/Pastry 
flour.  It is not marketed specifically for use as a thickener for gravy and 
such.  It is marketed and labeled "generally" for use in baking and pastry.

In the U.S., cornflour generally means "cornstarch"... quite literally the 
starch from American Maize.  There are few American cookbooks which refer to 
"cornflour" anymore, but when they do, it is generally accepted that they 
mean cornstarch.  I can understand the confusion.  Europeans obviously know 
cornflour to mean a different product than we do in the States.  This 
happens.  Pick your favorite nomenclature, and run with it.

Balthazar of Blackmoor

In the mornin' I go walking, 'cause it helps the hurtin' soften.  I've seen a 
lot of places, 'cause I miss her very often.