Adept wrote (2021-08-31):

and add corn flour for thickening.. I think, but could be wrong it
stays a bit cleaerer than wheat flour?

I tend to think of cornstarch as what you put in when you want to thicken something that's cold (even though you'll probably cook it), and flour
what you use when it'll cook for a while.

"Corn starch, maize starch, or *cornflour (British English)* is the starch derived from corn (maize) grain."
from https://en.wikipedia.org/wiki/Cornstarch

So yes, I think we are talking about cornflour as in corn starch here. Like Kartoffelmehl ("potato flour") means potato starch in Germany (most of the time).

I never use plain cornmeal for cooking. Masa harina (from nixtamalized corn) is awesome though.

(maybe we should continue in FSX_FOOD)

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* Origin: . (21:3/102)

I never use plain cornmeal for cooking. Masa harina (from nixtamalized corn) is awesome though.

You talk about cornstarch, then jump into cornmeal like it's remotely the
same. :)

I think I tend to view cornmeal as what I use when I want to make cornbread,
or what I sprinkle under a pizza to keep it from sticking to things.

(maybe we should continue in FSX_FOOD)

Yeah, probably. Though it's an FSX channel I entirely forgot existed.

But I rarely make it much past FSX_GEN.

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Adept wrote (2021-09-01):

I never use plain cornmeal for cooking. Masa harina (from
nixtamalized corn) is awesome though.

You talk about cornstarch, then jump into cornmeal like it's remotely the same. :)

I wanted to express that the meaning of corn flour is ambiguous. It can be cornstarch (British) or cornmeal (American) (at least that is what Wikipedia says). Cornstarch is the very fine white powder that makes a funny noise if you stick your finger in it (finer than wheat flour and more resistant to pressure). It's great for thickening soups and sauces, gluten-free baking or puddings (in the Dutch meaning of the word: milk, sugar, starch and flavor).

I find it also fascinating how different the properties of the various starches are.

potato starch != corn starch != wheat starch != tapioca starch

tapioca is amazing and magical. very powerful stuff, but can ruin everything.

Raw potato starch has high amounts of resistant starch. Feeds the bacteria of your gut microbiome.

I think I tend to view cornmeal as what I use when I want to make cornbread,

I have to try that.

or what I sprinkle under a pizza to keep it from sticking to
things.

Is cornmeal the better anti-stick agent in comparison to other flours?

(maybe we should continue in FSX_FOOD)

Yeah, probably. Though it's an FSX channel I entirely forgot existed.

But I rarely make it much past FSX_GEN.

Should we bump it back to FSX_GEN? I haven't seen Spectre here ;)

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* Origin: . (21:3/102)

or what I sprinkle under a pizza to keep it from sticking to
things.

Is cornmeal the better anti-stick agent in comparison to other flours?

You can use wheat flour, but then your pizza crust tends to have flour
residue on it, and that's very much not a pleasant taste experience.

Corn meal just gives it a nice texture. And sticks on, less, I think, since it's not really a powder.

But I rarely make it much past FSX_GEN.

Should we bump it back to FSX_GEN? I haven't seen Spectre here ;)

Nah. It's nice to give the other channels some love and traffic, even if
it'll probably be a long while before I see other messages in the base.

But I'm sure Spectre is missing out.

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Adept wrote to Oli <=-

Corn meal just gives it a nice texture. And sticks on, less, I think, since it's not really a powder.

I used to always use corn meal with pizza... For some reason I stopped and
just use a bit of olive oil on the bottom of the pizza pan. I'm going to
go back to the corn meal for the next one as I do miss the texture.

Here's one from fightonet that I'm going to make before we're out of
fresh corn. ;)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Just Corn Soup
Categories: Five, Soups, Vegetables, Chilies
Yield: 4 Servings

3 c (packed) fresh white sweet
- corn niblets
3 c Cold water
2 tb Unsalted butter
1 ts Salt; more to taste
Cayenne pepper

After cutting corn from cobs, scrape the cob using the
dull side of the knife to collect the sweet milky liquid
at the base of the kernels. Toss corn kernels to
separate them and make sure no corn silk remains.

Place half of the the kernels in a saucepan and half in
the bowl of a blender. Add cold water to the blender.
Blend on highest setting until completely smooth, 1 or 2
minutes. Pour mixture into saucepan containing the rest
of the corn. Place pot on medium-high heat and bring to
a simmer. Season with salt and cayenne pepper. When
mixture begins to simmer, stir and reduce heat to
medium-low.

Continue to simmer about 30 minutes, stirring
occasionally. Reduce heat to lowest setting and add
butter. Using an immersion blender, mix soup in several
pulses until butter emulsifies into the soup and mixture
comes together and looks creamy, about 30 seconds.

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM


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(maybe we should continue in FSX_FOOD)

Yeah, probably. Though it's an FSX channel I entirely forgot existed.

This IS the FSX_Food echo. :)

Don't know where you guys thought you were posting. :)

But, yes, Corn Starch and Corn Flour are the same thing. UK calls it Corn Flour.
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