In article >, "Jke" > wrote:
>
>"biig" > schreef in bericht ...
>> I've never used corn flour, but have heard about using it in
>> recipes. I use cornstarch to thicken gravies. How do they differ? Is
>> corn flour just finer ground corn meal? Thanks....Sharon
>
>To the best of my knowledge, corn flour is corn starch (US vs UK or vice
>versa). And I *think* corn meal is the yellow stuff that is polenta in Italy
>(avalaible in at elast 3 degrees of fineness).

Judging by the shelves in our local Coles supermarket, most Oz corn
flour is now made from friggin' wheat! "Wheaten Corn Flour" for
crissake!

You can still buy the real stuff though if you read the labels
carefully. It's very fine and soft and "disolves" *very* readily in
water so you can add quite a bit to a brew to thicken it without
adding much extra liquid.

Cheers, Phred.

--
LID