Cornflour - Glossaries - Tools

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Cornflour
Cornflour is the starch extracted from maize which is soaked and ground to separate the germ and the bran. It contains no gluten. It cuts down the need for fat as, unlike other flours, it blends to a smooth cream with liquid.

Use: A fine white powder with no taste, it is used to thicken sauces. To use, blend with double the amount of cold liquid to cornflour and stir into sauce to be thickened. Keep stirring while the sauce comes to the boil, and it will clear and thicken.

10 things to do with Cornflour

-	Almond biscuits	-	Easter Pavlova
-	Game platter	-	Gingered fried steak with noodles
-	Eggs with curry cream	-	Sesame and honey pork stir-fry
-	Sage Welsh rarebit	-	Kidneys in sour sauce
-	Capsicum relish	-	Leg of mutton with buttermilk

All listings under 'C' in A-Z OF INGREDIENTS

- Cardamom
- Celery
- Chives
- Cloves
- Cod
- Chilli
- Caraway seed
- Celery seeds
- Chilli powder
- Chickpeas
- Coriander seeds
- Cumin seeds
- Curry powder
- Cherry
- Celeriac
- Cantaloupe
- Calvados
- Cellophane noodles
- Creme patissiere
- Cape gooseberries
- Cinnamon
- Capers
- Cashew
- Chervil
- Chutney
- Ciabatta
- Clarified butter
- Coconut milk and cream
- Coriander
- Cornflour
- Couscous
- Créme anglaise
- Créme fraîche
- Croûtons
- Cumberland sauce
- Custard
- Caviar
- Cayenne pepper
- Coconut

New York Bartenders Guide
by Sally Ann Berk

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