"Sheldon" > wrote in message
ups.com...
biig wrote:
> 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?

In UK recipes it's one and the same.

corn flour
Finely ground cornmeal, corn flour comes in yellow and white and is
used for breading and in combination with other flours in baked goods.
Corn flour is milled from the whole kernel, while CORNSTARCH is
obtained from the endosperm portion of the kernel.

In British recipes the term "cornflour" is used synonymously with the
U.S. word cornstarch.

MASA HARINA is a special corn flour that's the basic ingredient for
corn tortillas.

? Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
---

Sheldon



It should be noted that Masa Harina is a specially processed (slaked) corn and
therefore differs in taste;

Dimitri

masa; masa harina
[MAH-sah ah-REE-nah]
The Spanish word for "dough," masa is the traditional dough used to make corn
TORTILLAS. It's made with sun- or fire-dried corn kernels that have been cooked
in limewater (water mixed with calcium oxide). After having been cooked, then
soaked in the limewater overnight, the wet corn is ground into masa. Masa harina
(literally "dough flour") is flour made from dried masa.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herb