Spending my high school and college years in Texas, I
learned to like using cornstarch for gravies and sauces…something I hadn’t when
we lived in Minnesota where flour was the thickening choice.
BON APPÉTIT says that cornstarch is perfect for sauces,
especially stir fry sauces, for breading before frying, in batters for deep
frying and in pie fillings as a binder.
We agree.
For those who need gluten-free recipes, cornstarch is a good thickener; some of the older recipes in these booklets are just that, gluten-free as well as tasty.
For those who need gluten-free recipes, cornstarch is a good thickener; some of the older recipes in these booklets are just that, gluten-free as well as tasty.
You can check Argo’s website for recipes, but it’s not a
secure site. Most of the cornstarch
company cook booklets are still in copyright, but these links below let you view some online. You may have a redirect page, but click on the link there and it will take you to the cookbook. To view it, click on view item beneath the photo of the book. You can download it to keep from there.
They are courtesy of the Sliker Small Cookbook Collection at Michigan State University Library.
I like these older cookbooks because the ingredients are usually readily available.
Award Winning Chinese Recipes 1982
From Argo and
Kingsford cornstarch (View)
An
Old Time Favorite For Modern Housewives: Argo Corn Starch
This 1940 book has
recipes like coconut whipped cream, Custard blanc mange and lemon meringue pie. (View)
Argo Cornstarch for Delicious Desserts (View)
This is an older cook
booklet but it includes recommending substitutes such as corn starch for an
egg, corn starch in gravies instead of flour, and a portion of corn starch
instead of wheat flour in biscuits, pie crusts and muffins. There are recipes
for pudding, "Corn Gems" (made with corn meal, Argo, Karo, and
Mazola), cream puffs, cream filling and white bread.
Thank you. I'll check them out.
ReplyDeleteOh, how neat! I will be checking these out as well. Thank you, Sue.
ReplyDeleteI love looking through cookbooks, esecially older ones. Thanks for sharing these! Also, it's interesting that different parts of the country are partial to different ingredients that I think of as "basic staples".
ReplyDeletethanks for sharing maybe I can ask my mom to share more.
ReplyDelete