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| − | {{ingredient}} | [[Cookbook:Basic foodstuffs|Basic foodstuffs]] | [[Cookbook:Cereal|Cereal]] | [[Cookbook:Corn|Corn]] | + | {{wikipedia::Cornstarch|Cornstarch}} |
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| − | '''Cornstarch''' is a starch made from corn. It is not to be confused with [[Cookbook:Cornmeal|cornmeal]] or [[Cookbook:Corn Masa|corn masa]]. Both cornstarch and finely-ground cornmeal are sometimes called cornflour; this is thus a bad term to use.
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| − | Cornstarch is commonly used to thicken sauces. Commonly, anywhere from 1 [[Cookbook:Teaspoon|teaspoon]] to 2 [[Cookbook:Tablespoon|tablespoons]] of cornstarch are added to 1 [[Cookbook:Cup|cup]] of fluid. The mixture must be boiled to activate the cornstarch. When a recipe uses cornstarch in this way, you can often substitute one of [[Cookbook:Xanthan gum|xanthan gum]], [[Cookbook:Pectin|pectin]], [[Cookbook:Agar|agar]], or [[Cookbook:Gelatin|gelatin]].
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| − | Cornstarch can be applied to wet items, drying them off so that batter will stick. This is commonly done for [[Cookbook:Deep fry|deep-fat frying]]. When a recipe uses cornstarch in this way, you can often substitute [[Cookbook:Flour|flour]] or [[Cookbook:Cornmeal|cornmeal]]. | |
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| − | Cornstarch may be added to [[Cookbook:Powdered Sugar|powdered sugar]] to prevent clumping. | |
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| − | ==Recipes using cornstarch==
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| − | *[[Cookbook:Cashew Chicken|cashew chicken]]
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| − | *[[Cookbook:Sweet and Sour|sweet and sour]]
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| − | [[Category:Flour|{{PAGENAME}}]]
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