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Miche

In article >,
(Phred) wrote:

> 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!

It's been that way in NZ for at least 20 years.

> 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.

Look for maize cornflour.

Miche

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