Cornflour and Cornstarch

Actually baking powder can be made by combining 1 part baking soda and 3 parts cream of tartar. This information comes from the recipe book called:"What's Cooking"

Not in all recipes; for most baking recipes substituting plain flour for cornflour will not work, since cornflour has no gluten (which is what makes dough springy) and it requires far more hydration. Adding some cornflour to the flour in baking will result in lighter baked goods, but only until the total flour is 5% cornflour; after that the baked good gets progressively more dense and inedible. Cornflour is useful for thickening custards, which plain flour is not so good at. But you cannot bake normally with cornflour. Both cornflour and wheat flour have a similar calorie content, wheatflour is lower in the glycemic load (GL) index compared to cornflour, and whereas cornflour is considered "highly inflammitory" (i.e likely to cause a reaction), wheatflour is only considered "inflammitory."

it is safe if you keep the corn flour in the fridge but dont think you can keep it in there for to long because your corn flour will die .... (joking)

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MELODY & YASMINE

Add a tablespoon at a time and stir...it will thicken.

it really varies depending on how wet you make it and what it is resting on/in. say it was placed on a piece of cardboard the cardboard would draw the moister put of it and it would dry faster than if it was drying on say glass. there is no specific answer to this question, it is all a waiting game

No.

If cornstarch isn't cooked out it can indeed leave a bitter flavor behind. It depends on what you're making really.

all are white, silly.

It's called cornflour in the UK too. It's flour made from maize and has a yellowish colour. You should be able to buy it from any supermarket.

No. the only thing these two have in comon is the colour.

Maizena is the French word for cornstarch (which is the same as cornflour). Some other European countries call cornflour "maizena" too.

When Iodine (when dissolved in an aqueous solution of potassium iodide) reacts with "starch" it makes a purple black color. Basically when "starch" and iodide ions interact, they form a biger, thicker polyiodide chain. Specifically they do this with a polysaccharide called amylose. Amylose is a "straight chain" portion of starch and changes its structure to forms helices where iodine molecules come together. This change forms a dark purple color. Amylose is a polysaccharide (a complicated long sugar molecule) and is one of the two components of starch, making up about 20-30% of the starch in say, a potato. The iodide ion (an element with an electrical charge) inserts itself inside of the amylose coil structure and changes how the molecule absorbs light. And this has something to do with the charge transfer complex.

The starch particles (solutes) remain suspended in water (solvent). If disturbed in a gentle manner, the solution remains viscous as the particles are given time to move about the liquid. If disturbed vigorously, the particles collide with one another become very rigid. Look up Liquid Armor for a great example/application to this process.

Yes, it is actually very good for a person to eat raw cornstarch

I'd use regular flour.

Corn flour is quite different to regular flour and most recipies will fail if you use the wrong type of flour.

No, because the shortbread will rise. You can use plain flour or rice flour instead though. it would be really nice.

Mokkajonna pindi

No. Cornstarch is a thickening agent as where flour is used to create some type of dough or batter and when it is baked the gluten allows it to expand and get nice and fluffy. Simply put, if you swapped flour for cornstarch, especially for a cheesecake, you would have a nasty mess and a very uneasy cheesecake. Hope that helps

Baking powder is a "leavening agent" that makes cakes rise. Baking soda and cream of tartar together do the same job -- they react to make carbon dioxide gas. If you try to make cupcakes without either baking soda, or the combination of baking soda and cream of tartar, your cupcakes will not rise and you will get something close to cookies.

Corn starch is a thickener and acts similarly to flour. If you have flour, corn starch may not be necessary.

KUMMAYAM

iron

yes, i havent tried it yet, but sometimes i give a cornstarch ( cornflour ) bath to my mice, and read on a couple of sites that you can and its safe!

have fun :)

Absolutely, the texture will be very different than flour fried, but corn flour or corn meal is perfect for vegetables. Great corn fried vegetables include okra, squash, eggplant and tomatoes.