Forum Thermomix

Questions Doubts and Requests => Recipe Requests => Topic started by: Debs on June 16, 2010, 04:59:02 am

Title: Cornflour?
Post by: Debs on June 16, 2010, 04:59:02 am
OK.  I feel a bit silly asking this but to make some cornflour would I grind up polenta or popping corn or just get in the car and go to the shops to buy some?

Sorry if the answer is obviously posted somewhere - my search skills may need some work...

Thanks for any help!

Deb
Title: Re: Cornflour?
Post by: CreamPuff63 on June 16, 2010, 05:13:37 am
i've only ever bought cornflour as it is. its usually with the flours, but I make sure you get it made with corn and not wheat. no doubt there is a way to make it with the TM. Look in either the EDC or the Fast & Easy book  :)
Title: Re: Cornflour?
Post by: Gertbysea on June 16, 2010, 05:36:46 am
I have done exactly that with polenta. It will grind down to flour and will be a bit yellow but works well.

I doubt the popping corn would work but give it a go and see

Gretchen
Title: Re: Cornflour?
Post by: Thermomixer on June 17, 2010, 08:32:52 am
Think it is best to buy that one as the consistency is so much better with the bought stuff.

Certainly popping corn doesn't work - I tried  :-)) :-)) :-)) :-)) :-))  - & it's not the right type of corn.
Title: Re: Cornflour?
Post by: Debs on June 19, 2010, 04:06:29 am
lol Tmer.   Glad I didn't need to try the popping corn.

The recipe isn't in the EDC or any others I have. My mum just  :-)) when I asked her opinion.  Maybe I should just go to the shops.  lol  Thanks for your help!

Deb
Title: Re: Cornflour?
Post by: Halex on November 07, 2011, 06:35:32 am
I am out of corn flour, did anyone make some?
Title: Re: Cornflour?
Post by: CreamPuff63 on November 07, 2011, 06:56:21 am
Cornflour/Cornstarch (1tbsp. as a thickener)

Use 2 level tbsp. plain flour.

Title: Re: Cornflour?
Post by: Halex on November 07, 2011, 10:39:20 am
Thanks CP,  i ended up texting a mum from school and she brought some to school for me.LOL

So plain flour works as well?

Had been to the shops twice and didnt fancy  facing GC  again.

H :)
Title: Re: Cornflour?
Post by: bluesed on November 07, 2011, 01:02:11 pm
Dont really think its so easy to make it at home as its made from fermented corns and then later dried as far is know.
Title: Re: Cornflour?
Post by: Halex on November 08, 2011, 06:11:03 am
Thanks bluesed, cornflour on my shopping list
H :)
Title: Re: Cornflour?
Post by: andiesenji on November 08, 2011, 05:58:28 pm
Bluesed is correct.

It is actually made from an extremely starchy corn that is mostly grown for animal feed - as young or "green" corn it is virtually non-edible as it has a much lower sugar content than "sweet" corn or "dent" corn (used to make cornmeal and grits) and the skin and much of the interior of the kernels is indigestible by humans.   
It is the corn that is noted in "corn-fed" beef as the multiple stomachs in cattle allows full use of the nutrients in that type of corn.

It's called corn starch in the US and it is truly starchy.  It has to go through several processes to get it that way but it has the advantage of being gluten-free and when made with non GMO corn, is an excellent product. 

You can grind your own corn and I do, using heirloom dried corn but while it has thickening properties, you have to use about double the amount than you would use with commercial corn starch and it won't be as translucent. 

For thickening in many foods I use arrowroot.  It is totally free of gluten and the sauces are clear and there is never the "floury" taste one gets with using wheat flour for thickening.  It also does not break down in dishes that need to be frozen. 
It also has the advantage of lasting practically forever.  It does not break down over time, unless exposed to moisture, and once you begin using it, and learn that a little goes a long way, you will find it is superior to other thickeners.

Here's more information about arrowroot (http://ezinearticles.com/?How-to-Cook-with-Arrowroot&id=341302).

And here (http://www.buzzle.com/articles/arrowroot-vs-cornstarch.html).
Title: Re: Cornflour?
Post by: Cuilidh on November 08, 2011, 07:33:45 pm
Thanks for that information Andie.  I think I may well be converted to arrowroot
Title: Re: Cornflour?
Post by: judydawn on November 08, 2011, 08:56:10 pm
Thanks Andie, I have a tub of Arrowroot in the pantry - bought it specifically for a recipe and it has been sitting there untouched ever since.  Would you say half the amount of arrowroot would do the job compared to corn flour (mine is wheaten corn flour).
Title: Re: Cornflour?
Post by: Halex on November 08, 2011, 09:01:47 pm
I think I  will buy arrowroot instead of corn flour

Thank you Andisenji our walking encyclopedia :D

H :)
Title: Re: Cornflour?
Post by: andiesenji on November 08, 2011, 09:26:13 pm
Thanks Andie, I have a tub of Arrowroot in the pantry - bought it specifically for a recipe and it has been sitting there untouched ever since.  Would you say half the amount of arrowroot would do the job compared to corn flour (mine is wheaten corn flour).

Read the bits in the links I posted.  If substituting for wheat flour I use less than half (usually a third, if it's for a sauce) and it has to be dissolved in cold water if you are adding it to a hot liquid. 

Here is the Wikipedia entry. (http://en.wikipedia.org/wiki/Arrowroot)  Lots of info there.

If subbing for  corn starch or corn flour, (made only from corn)  I use 1/2 to 2/3 the amount, again, depending on what it is going into.
Use less for gravies or sauces, more for something that is to be more solid, such as pie or puddings, etc.

Arrowroot biscuits or cookies have been a staple for teething babies (or anyone) for more than 150 years.  A recipe appeared in Godey's Lady's Book in 1856 and there are numerous variations.
Title: Re: Cornflour?
Post by: judydawn on November 08, 2011, 09:52:33 pm
Thanks andie.  I read where it prevents ice crystals forming in ice-cream but then further down it says it doesn't mix well with dairy so that quickly put an end to my thoughts about using it for custard frozen for ice-cream??!!
Title: Re: Cornflour?
Post by: Deeau on November 08, 2011, 10:34:07 pm
Slightly off topic BUT ...from one of andiesenji links 
Quote
Here's my favorite arrowroot tip of all: When you make homemade ice cream, sprinkle a little arrowroot powder into the ice cream mix. If you have any leftover ice cream that you plan to store in the freezer, this will prevent ice crystals from forming in it. Neat!
I don't have an icecream machine but have made TM icecream just by freezing and then reblending....would adding arrowroot  help stop the icey as opposed to creamy texture I get
Title: Re: Cornflour?
Post by: wombat on November 09, 2011, 07:16:07 am
Just a quick question.....have always purchased the corn cornflour, not the wheaten cornflour and it has always worked great. Just bought some organic cornflour which was called polenta and was yellow.  I made the usual custard in my thermie and it came out really gluggy (inedible) from obviously too much organic cornflour!!!! Is this like arrowroot too where you have to halve the quantity compared to normal store bought (corn)cornflour.
Title: Re: Cornflour?
Post by: andiesenji on November 09, 2011, 04:21:31 pm
Just a quick question.....have always purchased the corn cornflour, not the wheaten cornflour and it has always worked great. Just bought some organic cornflour which was called polenta and was yellow.  I made the usual custard in my thermie and it came out really gluggy (inedible) from obviously too much organic cornflour!!!! Is this like arrowroot too where you have to halve the quantity compared to normal store bought (corn)cornflour.

It's odd that it would be called polenta.  Polenta is coarse cornmeal, not at all like cornstarch or corn flour as you call it there. 

The following link is an excellent explanation of starch thickeners of all types and how they are used.   Starch Thickeners (http://www.foodsubs.com/ThickenStarch.html)

I have some other that I use for special purposes (agar-agar, guar gum, xanthan gum, acacia gum, kuzu root and gum arabic (food grade, some of the latter is for art use only). 

Regarding the use in ice cream and etc.
The following page is all about food additives and WHY they are used, not so much how, but if you understand the basics of the application, it may make it easier to choose one.
Food Additives. (http://www.understandingfoodadditives.org/pages/Ch2p2-1.htm)

I've opened it with Emulsifiers because Judy asked about ice cream and it is the emulsifying agents that keep ice cream from forming big ice crystals - that and "re-churning" which involves allowing the ice cream to soften and then putting it back in the machine and mixing it again, sometimes two or more times, to insure uniformly tiny ice crystals.