It is obtained from the processing of the inner part of the grains of corn, white in color, with a slight yellowish hue is one of the most known and used starches.
It has a neutral flavor but if it is not well cooked it can be perceived a chalky aftertaste in the recipes where it is used.
CORNSTARCH AS A THICKENER
Because it can deliver its full potential thickener is necessary:
|
| Inserted in a recipe with a proportion between 5% and 7% on liquid gives a similar texture to a mayonnaise.
Inserted in a recipe with a proportion between 7% and 12% gives a similar texture to a sweet a pudding. |
And ‘it recommended for:
|
| Is the best choice to thicken products, milk-based |
| Must not be used with acidic ingredients because its thickening power is significantly reduced |
| Not tolerate prolonged or double cooking area (for example a baked custard on the stove, then poured into a tart shell that needs to be cooked in the oven) |
| Can not be frozen because thawing become spongy |
CORNSTARCH IN THE DOUGH
| Like all the starch has a high glycemic index so it is advisable not to exceed the rate of 20% on the weight of flour. |
| Makes the doughs of pie and biscuits pleasantly crumbly. |
| Adds softness, to the doughs of pancakes, muffins and cakes, when used in combination with the starch / flour of tapioca. |
CORNSTARCH IN THE KITCHEN
| A tablespoon of cornstarch into the mixture of meringue enriched with fatty ingredients (chocolate / oily nuts) makes the meringue more stable. |
| Is perfect to coat the fish or meat morsels that go stir-fried. |
clibi 