Glossary of food terms: C
Cornflour
Cornflour - or cornstarch as it's known in the US - is the finely powdered white starch extracted from maize kernels, which are soaked and ground to separate the germ and the bran. It's virtually tasteless and is used as a thickening agent. It cuts down the need for fat as, unlike other flours, it blends to a smooth cream with liquid.
However, it will form lumps if added directly to hot liquid so to use, blend with double the amount of cold liquid to cornflour and stir into the sauce to be thickened. Keep stirring while the sauce comes to the boil, and it will gradually thicken. It's best to cook the sauce for a few minutes to remove the slightly floury taste.
Cornflour also makes a good coating for fish or meat, can be used to produce a light tempura batter and is also used to make certain cakes and biscuits.
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