First off: are the two substances absolutely the same and it's just a matter of a slightly different name here in the E.U.?
So I assumed, however, I never used to have trouble with corn starch in the U.S. and yet I do -- constantly -- with corn flour here. I have never found that I can use the exact amount called for in a U.S. recipe and have the recipe succeed. It never quite gels.
Meanwhile, however, adding more corn flour doesn't do the trick either. So I hit my "Joy" and read a little about corn starch, surprised to find that its handling CAN be difficult (and wondering how and why in heaven's name I got lucky when I was new at it, never having difficulty, and yet now, years later, it confounds me?)
Supposedly there are stages it goes through, each of which requires quite specific handling. I was just wondering if any of you out there generally have success and do indeed have a very clear idea of stages ... and if so, if you could help me understand how to make this stuff work for me?!
So I assumed, however, I never used to have trouble with corn starch in the U.S. and yet I do -- constantly -- with corn flour here. I have never found that I can use the exact amount called for in a U.S. recipe and have the recipe succeed. It never quite gels.
Meanwhile, however, adding more corn flour doesn't do the trick either. So I hit my "Joy" and read a little about corn starch, surprised to find that its handling CAN be difficult (and wondering how and why in heaven's name I got lucky when I was new at it, never having difficulty, and yet now, years later, it confounds me?)
Supposedly there are stages it goes through, each of which requires quite specific handling. I was just wondering if any of you out there generally have success and do indeed have a very clear idea of stages ... and if so, if you could help me understand how to make this stuff work for me?!