hi, weve been looking for corn flour in the supermarkets...ideal for thickening up stews etc...we think we have found it ...but we need a translation for corn flour ...can anyone help.

sorry if this is in the wrong place.

bobski.

thanks chris...the daughters wrote it down, well you know how fast these young ones pick things up,she even told me what the letters were...think i need to more.

bob.

Hi Bob its Colin not Chris you should have gone to spec-savers

I use Dr. Oetker Gustin, Theres a pic of Iced cake on front and sauces in gravey boats on the side.

sorry colin,....funny you should say that,
today i was changeing uk plugs to bg plugs and said to the wife...i need glasses.

must be my age [You must be registered and logged in to see this image.]

miss happy, the wife asks where do you buy it from?

thanks

bob.

Bob you can get it in Kaulfland

ATB

thanks ashley...she goes there often.


bob.

Or in bulk at metro [You must be registered and logged in to see this image.]

Having lived in France for 10 years prior to moving here I have to say I never use cornflower!

Instead I use a 'beurre mani for thickening casseroles, etc.

Just knead together equal amounts of softened butter and normal flour to form a kind of 'dough'. By doing this the flour particles get coated in butter so when the beurre mani is whisked into warm liquid, the butter melts, releasing the flour particles without creating lumps.

Best to add this a good 15 minutes before the end of the cooking time.

Works a treat!

Chris

Hi Bob you could look for a pack like this too

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