Ingredient ?

[J. Fast]

Hi,

I am wondering if anyone knows if Corn Flour is the same as Corn
Starch as I was only able to find that here in Australia? Also are
Graham wafers available within Australia and if so by what name do
they go?

Thanks,

John

Note: As I don't read these particular groups frequently could you
email me with any responses. Just remove the * in my email address as
that's my SPAM protection. :-)

[Christine]

In article <348cbd39...@news.netspace.net.au>
debralj@*netspace.net.au (J. Fast) writes:

> Hi,
>
> I am wondering if anyone knows if Corn Flour is the same as Corn
> Starch as I was only able to find that here in Australia? Also are
> Graham wafers available within Australia and if so by what name do
> they go?
>
> Thanks,
>
> John

In British recipes, "corn flour" is often used to mean what the US
calls "corn starch". In US recipes, corn flour refers to the flour
ground from the whole kernal of corn (finely ground corn meal), whereas
corn starch is ground from only the endosperm of the corn kernal. Very
different texture and results.

If you're using it in baking, it's probably referring to the true
(whole) corn flour. If it's beng added as a thickening agent to a
sauce, etc. it's probably "corn starch".

Christine

[Miche]

In article <348cbd39...@news.netspace.net.au>
debralj@*netspace.net.au (J. Fast) writes:

> I am wondering if anyone knows if Corn Flour is the same as Corn
> Starch as I was only able to find that here in Australia?

Yes, it is.

> Also are
> Graham wafers available within Australia and if so by what name do
> they go?

The nearest thing you will find (not exactly the same, I understand,
but close enough) is Digestive Biscuits.

Miche

------------
Miche Campbell <*>
Captain of the Starship Yentaprise
These are not necessarily the opinions of the University of Otago
You say Chaos like it's a *bad* thing!
"Beer is furrowed." -- Nigel Barley, _The Innocent Anthropologist_
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[Miche]

In article <66kd1r$k...@mufasa.harvard.edu>
Porter_C@*gonzo.tch.harvard.edu (Christine) writes:

> In British recipes, "corn flour" is often used to mean what the US
> calls "corn starch". In US recipes, corn flour refers to the flour
> ground from the whole kernal of corn (finely ground corn meal), whereas
> corn starch is ground from only the endosperm of the corn kernal. Very
> different texture and results.
>
> If you're using it in baking, it's probably referring to the true
> (whole) corn flour. If it's beng added as a thickening agent to a
> sauce, etc. it's probably "corn starch".

For baking it's probably cornflour, what US people call cornstarch.
It's often used where a very fine texture is needed, eg shortbread.
Corn flour as you know it is not often used in Australia or New
Zealand.