Other
Corn Flour
The fine white starch milled from the endosperm of maize. In British recipes this is the powder used to thicken sauces, the same substance as cornstarch.
Origin
Extracted from maize, a grain domesticated in Mesoamerica.
Flavour
None, once it is cooked. Raw starch tastes chalky.
How to use it
Slake it in cold liquid, then stir it into a simmering sauce until the sauce turns clear and thick.
Storage
Airtight and dry.
Recipes using it
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