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.
|Per 100g as Sold|
|of which saturates||0.1g|
|of which sugars||<0.5g|
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 chicken 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.
Store in a cool dry place and in an airtight container once opened.