FlybyStardancer
Well-Known Member
Just a few thoughts inspired by the thread of getting citrus scents to stick, ones that didn't seem appropriate to air there.
Corn-based starchy powder. In the US it's called cornstarch, elsewhere cornflour.
But why cornflour? It honestly seems too purified and light to be called 'flour' to me. Not to mention there's another corn product that I would naturally describe as "corn flour" (it goes by masa harina), but I then pause because it might confuse people who know about the actual term cornflour. Masa harina translates to "dough flour", and is basically the same as cornmeal/polenta, only it's been ground down to the consistency of wheat flour. You mix it with fat, water, and sometimes leaveners and get a dough that's either pressed flat and griddled/fried (tortillas) or wrapped around a filling, placed in a leaf/husk, and steamed (tamales).
Just a little puzzlement on my part.
Corn-based starchy powder. In the US it's called cornstarch, elsewhere cornflour.
But why cornflour? It honestly seems too purified and light to be called 'flour' to me. Not to mention there's another corn product that I would naturally describe as "corn flour" (it goes by masa harina), but I then pause because it might confuse people who know about the actual term cornflour. Masa harina translates to "dough flour", and is basically the same as cornmeal/polenta, only it's been ground down to the consistency of wheat flour. You mix it with fat, water, and sometimes leaveners and get a dough that's either pressed flat and griddled/fried (tortillas) or wrapped around a filling, placed in a leaf/husk, and steamed (tamales).
Just a little puzzlement on my part.
