Brown & Polson Original Patent Cornflour is pure fine white corn starch milled from maize grain from which the outer hull and germ have been removed by a patented milling process.Because Brown & Polson Original Patent Cornflour is so finely milled it is naturally smoother than ordinary flour giving superior results when used in all your cooking. Gluten-free, Suitable for coeliacs and vegetarians Preparation and Usage Hints and Tips Why not add 2.5ml (1/2tsp) of cornflour to each egg white when making meringues to give a marshmallow centre.When grilling or frying meat and fish first coat with cornflour to seal in the flavour.Use cornflour when stir frying to create thick glossy sauces. Mix cornflour with a little liquid and add to the stir fry ingredients.To thicken soups, casseroles and stews use about 15g (1/2oz) cornflour to each 300ml (1/2pt) liquid. Blend cornflour with a little cold water, stir into the dish, and cook for a further 3 minutes.Have lighter cakes and puddings by using 4 parts plain flour to 1 part cornflour.To bake melt-in-the mouth pastry and biscuits use 2 parts plain flour to 1 part cornflour for a shorter texture.For the smoothest homemade gravy blend 15g (1/2oz) cornflour with the fat from the roasting tin. Stir in 300ml (1/2pt) stock or water, bring to the boil whilst stirring. Boil for 1 minute, then season to taste.
