SC -corn in the USA
BalthazarBlack at aol.com
BalthazarBlack at aol.com
Sat Aug 5 17:08:09 PDT 2000
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.
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