Cornstarch is thickning ....or is it ?
it rarely gets cooked , cause intent is to thicken .
How does it taste when cooked ?
CORNBREAD !
I love cornbread /tortillas/corn on cob .
so in 1000's of recipes , did they cornstarch it for appearance(
thick)
or flavor ? They wont or cant tell you !
Next question , what does cornstarch NOT taste good with ?
probably few exceptions .
Melba's Jammin' wrote:
> In article >,
> "Carla Gilliss" > wrote:
>
> > This is another one of my family recipes that my family has been creating
> > for over 30+ years. Please note that NOTHING is allowed to be subsituting
> > for the butter called for in this recipe. They don't turn out half as well.
>
> >
> > Scotch Cookies
>
>
> Point of order, here, Carla. Scotch is booze. The people and things of
> Scotland are Scottish. "-)
>
> Why the cornstarch, do you know? Most of the shortbread recipes I've
> looked at are just flour, sugar, and butter, maybe some flavoring. I
> found a shortbread recipe from Glasgow that includes cornflour, but only
> a small amount in proportion to the sugar, flour, and butter.
>
> Anyone know what the purpose of the cornstarch is?
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.mac.com/barbschaller
> http://jamlady.eboard.com