03 Nov 2009

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.



Acidulated water

2009-11-03 11:55 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.