Guest guest Posted March 16, 2001 Report Share Posted March 16, 2001 I mix about a tablespoon of cornflour with a little water to make a paste, then add that to soup etc. In America you may call cornflour something else?? I'm in Australia. Jayne. ___________________________ http://store..au - Store - The fastest, easiest way to open an online store. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2001 Report Share Posted March 16, 2001 I mix about a tablespoon of cornflour with a little water to make a paste, then add that to soup etc. In America you may call cornflour something else?? I'm in Australia. Jayne. ___________________________ http://store..au - Store - The fastest, easiest way to open an online store. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2001 Report Share Posted March 16, 2001 Hi, Jayne! Here, we call it cornstarch. It's essential for Chinese cooking, since most sauces in Chinese cooking are clear, not cloudy, as when wheat flour is used as a thickener. Arrowroot powder makes a clear sauce/thickening agent, too. Just remember when using cornstarch/flour that if it's heated too long at a high temperature it will lose its thickening power, resulting in a runny pie filling or sauce. I see that happen a lot with fruit sauces--folks boil them to a fair-thee-well until the whole thing becomes like a juice again! Hope _______________ Get your FREE download of MSN Explorer at http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2001 Report Share Posted March 17, 2001 At 12:19 PM 3/16/01 +1100, jayne wrote: > >. . . In >America you may call cornflour something else?? I'm in >Australia. Jayne. What you describe is known as corn *starch* in the U.S. Corn flour in the U.S., is simply corn which has been ground to a flour-like consistency — a much finer grind of corn meal. Nancy Quote Link to comment Share on other sites More sharing options...
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