‘Kate Flour’ sightings
Posted: 16 November 2007 11:50 AM   [ Ignore ]
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I’ve just come across this post in which ‘kate flour’ has been used successfully to make American-style cookies. I’ll have to try them out - I didn’t realize there was a difference between UK and US cookies!  smile

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Posted: 16 November 2007 12:28 PM   [ Ignore ]   [ # 1 ]
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amerrierworld - 16 November 2007 03:50 PM

I’ve just come across this post in which ‘kate flour’ has been used successfully to make American-style cookies. I’ll have to try them out - I didn’t realize there was a difference between UK and US cookies!  smile

Hi amerrierworld - you should read the blog thread entitled Spinning Unbleached Flour into Gold.

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Posted: 16 November 2007 12:58 PM   [ Ignore ]   [ # 2 ]
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Oops, sorry - maybe I should change my user-name to Kate ... derrr red face
Thanks, Patrincia - I’ve kind of read-it wink . I was just getting excited about it all over again (I guess I’m still waiting for someone to shout, “Rubbish!”).

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Posted: 17 November 2007 10:17 PM   [ Ignore ]   [ # 3 ]
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Kate speaks of cornflour, in her blog on the subject. I was wondering if this is this cornstarch in the US?—Sharon Anne

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Although I don’t have a cooking blog, I do have a personal non-commercial cooking website at http://www.sharonanne.com

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Posted: 18 November 2007 06:27 PM   [ Ignore ]   [ # 4 ]
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cornflour and cornstarch are the same- thats what i’ve read in many cookbooks. but recently seen Rose prescribing “cornflour, not cornstarch” (or the reverse… i’ve got a terrible memory) for a particular recipe somewhere in the mother-site:)

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Posted: 18 November 2007 08:43 PM   [ Ignore ]   [ # 5 ]
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IIRC, in the US, corn flour is very finely ground cornmeal. In the UK, it’s cornstarch. (Not sure what they call ‘corn flour’ in the UK.)

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Posted: 19 November 2007 01:17 AM   [ Ignore ]   [ # 6 ]
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Here’s what I found on google:

US Cornstarch = UK Corn Flour (white and very finely milled - used as a thickening agent, no real flavor)
US Cornmeal = UK ground cornmeal corn flour (white or yellow and somewhat grainy or gritty in texture - used as a main ingredient in baked goods such as breads and cakes, strong corn flavor)

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Posted: 19 November 2007 04:58 AM   [ Ignore ]   [ # 7 ]
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I think I usually use polenta whenever I read ‘cornmeal’ (here in the UK).

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Posted: 19 November 2007 09:39 AM   [ Ignore ]   [ # 8 ]
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Kate - 19 November 2007 08:58 AM

I think I usually use polenta whenever I read ‘cornmeal’ (here in the UK).

Great tip for UK bakers!  (In the US we can do the same - the only difference can be how finely “ground” each are, which varies).

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Posted: 19 November 2007 10:05 AM   [ Ignore ]   [ # 9 ]
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I’ve never really had the opportunity before to discuss the differences between American measurements/ingredients and those in other countries.  I love this learning experience smile

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Posted: 26 November 2007 11:23 PM   [ Ignore ]   [ # 10 ]
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Thought you might be interested in other places microwaved flour is showing up

http://www.danlepard.com/forum/viewtopic.php?t=521&postdays=0&postorder=asc&start=10

http://www.patentstorm.us/patents/5906851-description.html

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Posted: 27 November 2007 01:22 PM   [ Ignore ]   [ # 11 ]
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Does anyone know how ‘microwaved flour’ might differ from Wondra? Wondra’s just so easy. (Not the cheapest, however.)

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