from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A very fine starch powder derived from maize (US corn) used in cooking as a thickener, to keep things from sticking, or as an anti-caking agent.
from the GNU version of the Collaborative International Dictionary of English
- n. a flour or starch prepared from the grains of corn; it is used in cooking as a thickener.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. starch prepared from the grains of corn; used in cooking as a thickener
Sorry, no etymologies found.
Anyway, Australian cornflour is a flour made from dried corn.
They are probably dusted in cornflour on the outside?
Other cold-swelling starches in the range are derived from maize and tapioca, which can be declared on labels as 'cornflour' and 'tapioca starch' respectively.
I ordered Cantonese-style flat rice noodles at a Malay restaurant a couple of weekends ago, and it came as a full-on fried kway teow (noodles fried with soya sauce in oil) and surrounded by an Chinese-style sauce thickened with cornflour and egg, to which meat and vegetables had been added.
It's still a bit dry, and the cornflour has given what sauce there is a slightly grainy texture, but the texture of the meat is a revelation: slow-cooking mince transforms it into something quite, quite wonderful.
Beat the egg yolks, sugar and cornflour together in a large bowl.
I wonder whether this is to keep it light, by reducing the cocoa butter content, without sacrificing any intensity of flavour, as in Nigel Slater's excellent brownie recipe, but as he then uses cornflour to thicken it, I can't really see the point.
In a small cup mix the cornflour with 1 teaspoon of cold water and add this to the pan.
His recipe is a halfway house between the two I've already tried, adding cornflour and double cream to the soft cheese, eggs and sugar, but nothing else.
Mix in the soured cream, cornflour, sugar, lemon zest and vanilla extract.
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