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Subscribe to forums RSS#1 Sat 22 Sep 12 11:24am
Doree55
- Member
- Member since Sat 22 Sep 12
Cooking with Jamie
I am a great admirer of your books and works.
I love your book Cooking with Jamie ,I have one question
In your recipe for the best shortbread you have an option of using cornflour or semolina ,is cornflour the same as you would use for polenta or cornbread or is it cornstarch used for thickening 
?Thank you so much for all you do
Doreen
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#2 Sat 22 Sep 12 1:22pm
MsPablo
Occupation Just being me
- Member since Fri 28 Mar 08
Re: Cooking with Jamie
It recommends using cornstarch which usually refers to 100% corn 'starch' not corn 'flour'. Cornstarch is the refined starches from corn. Corn meal or corn flour are what you'd use for cornbread or polenta. Personally, I would use semolina over cornstarch because it is simply a better product over cornstarch to consume in this quantity.
Last edited by MsPablo (Sat 22 Sep 12 2:37pm)
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#3 Sat 22 Sep 12 1:34pm
Pakman
- Member
- From Estonia
- Member since Tue 06 Oct 09
Re: Cooking with Jamie
According to Wiki Cornflour = Corn starch in the UK.
Here's a interesting thread
http://www.thefreshloaf.com/node/22621/ … -cornflour
I'm with MsP on the semolina 
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#4 Mon 24 Sep 12 5:50am
Doree55
- Member
- Member since Sat 22 Sep 12
Re: Cooking with Jamie
Thank you both so much ,it was very helpful
Doreen
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#5 Mon 24 Sep 12 6:33am
SherylS
- Member Occupation Totally food obsessed bookkeeper
- From Melbourne, Australia
- Member since Wed 13 Aug 08
Re: Cooking with Jamie
I think you are meant to use cornstarch. In the recipes for shortbread I have it uses cornflour which is cornstarch. It give a light flaky texture to the shortbread.
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#6 Mon 24 Sep 12 10:02am
mummza
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Occupation avoiding housework
- From The land of song.
- Member since Tue 04 Oct 05
Re: Cooking with Jamie
Welcome to the forum Doree55
Yes corn starch = uk corn flour .. (A white flour that is very fine and sort of squeaks if you rub it between your finger and thumb tips !!!)
The uk corn flour / USA cornstarch helps to give the shortbread its texture . Like with pastry , do not overwork the mix and also be sure to use real butter (and not one of the butter substitute spreads ). The butter gives the correct flavour and nothing else will do !
Do let us know how the shortbread turns out Doree and do join in the other threads on the forum . 
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#7 Mon 24 Sep 12 1:52pm
MsPablo
-
Occupation Just being me
- Member since Fri 28 Mar 08
Re: Cooking with Jamie
And, I shouldn't be too down on adding that much cornstarch because it is often a major ingredient in gluten-free baking mixes and flour mixes. I am sure either semolina or cornstarch would be great.
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