Mondamin
Paul Pfalzner
"Mondamin" is required - from about 50gram to 250gram or more. This
word is unknown to me - sounds like a trade name. Does anyone know
what this refers to? The cookbook stems from about 1980.
Paul P.
Gary Vellenzer
@freenet.carleton.ca says...
Gary
Einde O'Callaghan
Regards, Einde O'Callaghan
Herman the Hermit
> > Corn starch in the US. Maybe maize starch in the UK?
> >
> Cornflour.
Not really. Mondamin is finer than even the finest-grained corn flour.
In England you find a comparable ingredient called "arrow root starch".
Ciao,
Herman
Einde O'Callaghan
suggestion that the US "corn starch" might be be called "maize starch"
in Britain.
Regards, Einde O'Callaghan
Gary Vellenzer
einde.oc...@planet-interkom.de says...
suggested "maybe maize starch" as the UK usage.
In the US corn starch is a very fine powder that is used to thicken
sauces, made <usage=US>puddings</usage=US>, etc.
There's also "corn meal" (ground maize in various degrees of fineness)
which is used as, or to supplement, flour.
So arrow root starch seems to be the UK functional equivalent of "corn
starch".
I don't know whether Mondamin is actually made from arrow root or maize,
but functionally it's the equivalent of (US) corn starch or (UK) arrow
root starch.
Gary
Einde O'Callaghan
>
> In article <3E0D7F6F...@planet-interkom.de>,
> einde.oc...@planet-interkom.de says...
> > Herman the Hermit wrote:
> > >
> > > Einde O'Callaghan <einde.oc...@planet-interkom.de> wrote:
> > >
> > > > > Corn starch in the US. Maybe maize starch in the UK?
> > > > >
> > > > Cornflour.
> > >
> > > Not really. Mondamin is finer than even the finest-grained corn flour.
> > > In England you find a comparable ingredient called "arrow root starch".
> > >
> > I bow to your greater knowledge. However, I was responding more to the
> > suggestion that the US "corn starch" might be be called "maize starch"
> > in Britain.
> >
> > Regards, Einde O'Callaghan
> >
> I was trying to make the usually automatic pondian translation when I
> suggested "maybe maize starch" as the UK usage.
>
> In the US corn starch is a very fine powder that is used to thicken
> sauces, made <usage=US>puddings</usage=US>, etc.
>
Regards, Einde O'Callaghan
Diedrich Ehlerding
> I don't know whether Mondamin is actually made from arrow root or
> maize, but functionally it's the equivalent of (US) corn starch or
> (UK) arrow root starch.
"Mondamin" is indeed a very fine powder. It is used both as a brand name
for a particular brand of starch, but - being one of the most important
brands of starch - also as a generic name for "starch", be it
maize[corn] starch, potatoe starch, wheat starch, or whatever. If you
find "Mondamin" in a German recipe, use any brand of fine starch
powder.
Diedrich
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Herman the Hermit
> I don't know whether Mondamin is actually made from arrow root or maize,
Mondamin (the product which you can buy in Germany) is made from maize.
Arrow root is called "Gelbwurz" in German, and it (or the starch made
from it) is far less common.
Ciao,
Herman
Herman the Hermit
>... I was responding more to the
> suggestion that the US "corn starch" might be be called "maize starch"
> in Britain.
I agree - I've never seen the term "maize starch" either. I've often
bought and used corn flour of several varieties, though, and the main
differences to the corn starch like substance that is called "Mondamin"
over here in Germany are, imo:
-- consistency: Mondamin is finer; it's almost like the chalk one gets to
powder one's hands in gymnastics;
-- taste: Mondamin has virtually no taste at all, while corn flours (at
least the ones I know) have faint to noticeable tastes of maize;
-- usage: I wouldn't try to make tortillas just from Mondamin and water,
while corn flour and water usually worked for me; see also, e.g.:
http://www.geocities.com/NapaValley/7035/tortilla.html
The use of Mondamin is normally as an additional ingredient of the
dough or gravy which is being prepared, replacing some of the flour
(or all of it, in a gravy).
Some recipes explicitly require "yellow corn flour" (which is probably
more like the ones I know), others indicate "glutinous corn flour" (which
is probably more like Mondamin or like corn starch).
Ciao,
Herman
Sebastian Koppehel
Only that Mondamin isn't made from corn but from potatoes. Another
famous starch brand is "Gustin" by Dr. Oetker. It doesn't say what
it's made from on the package (and neither does it in the case of
Mondamin, I suspect), but there may be regulations on what may be sold
under the name of "Speisestärke".
Mondamin is a brand name of Bestfoods Germany, by the way.
- Sebastian
Herman the Hermit
> Only that Mondamin isn't made from corn but from potatoes.
On the "Bestfoods, Heilbronn" packet here on my right it is written that
"Mondamin Feine Speisestärke ist reine Maisstärke", and that means corn.
But I agree that one can also buy potato starch (I'm not sure whether
from "Mondamin").
Ciao,
Herman
Paul Pfalzner
amply answered, and we all have learned new things, I suspect.
Again goes to show that some newsgroups - superior newsgroups - can
meet any challenge, provide enlightenment on any topic.
BTW, the cookbook where I stumbled over Mondamin is called "Die
schoensten Weihnachtsrezepte".
There are fabulous color photos of fabulous dishes! Now we only need
an expert cook. The photos are so wonderful, but one can't eat them!
Paul P.
Sebastian Koppehel
> ba...@bastisoft.de (Sebastian Koppehel) wrote:
>
>> Only that Mondamin isn't made from corn but from potatoes.
>
> On the "Bestfoods, Heilbronn" packet here on my right it is written that
> "Mondamin Feine Speisestärke ist reine Maisstärke", and that means corn.
Well, if it says so on the package, it's probably right. There is no
such writing on the "Gustin" package I have available, though, so I
wouldn't rule out potatoes as the basic material. It doesn't make a
great difference, I guess - starch is starch, no matter what it's made
from.
- Sebastian