SC -corn in the USA

[Sue Clemenger]

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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