Unreferenced date December 2009 Body powder is the generic name for alternatives to talcum powder . It is usually made from a combination of tapioca flour, rice flour, cornstarch , kaolin , arrowroot powder, and or orrisroot powder, but also other powders may be used. Cosmetics DEFAULTSORT Body Powder Category Cosmetics ... more details
wiktionarypar cornflour Cornflour may be Cornmeal , flour ground from dried corn Cornstarch cornflour in the UK UK usage included for disambig clarity only , the white, powdered starch of the maize grain Masa , the flour of hominy Wheat starch , in Australia See also Cornflower , a small annual flowering plant with blue flowers. disambig ja ... more details
wiktionary atol Atol may refer to Atol drink , a traditional cornstarch based Central American hot drink atol programming , a function in C programming language Atol software , a dual panel file manager ATOL may refer to Air Travel Organisers Licensing , a UK Civil Aviation Authority scheme to protect air travellers See also Atoll , a kind of island disambig nl Atol ... more details
Image haupia.jpg right thumb Piece of haupia Haupia is a Cuisine of Hawaii traditional coconut milk based Native Hawaiians Hawaiian dessert often found at luau s and other local gatherings in Hawaii Hawai okina i . Since World War II , it has become popular as a topping for white cake , especially at wedding s. Although technically considered a pudding , the consistency of haupia closely approximates gelatin dessert and is usually served in blocks like gelatin. History The traditional Hawaiian recipe for haupia calls for heated coconut milk to be mixed with ground pia Polynesian Arrowroot, Tacca leontopetaloides until the mixture thickens. ref Harvnb Brennan 2000 pp 260&ndash 261 ref Due to the lack of availability of arrowroot starch, some modern recipes for haupia substitute cornstarch . Haupia is very similar to the Europe an dessert Blancmange food blancmange . In the typical modern recipe, diluted coconut milk, sugar, and salt is mixed with arrowroot or cornstarch and heated until thickened and smooth, then poured into a rectangular pan and chilled as with gelatin. It is traditionally cut into small blocks and served on squares of Cordyline fruticosa ti leaf. Some recipes for coconut desserts actually call for unflavored gelatin in place of the cornstarch, but it would be erroneous to call them haupia. Many local confections that contain coconut or coconut flavoring are advertised as haupia flavored. Currently, McDonald s across Hawaii sell Haupia Pies, similar to their better known apple pies. See also Coconut bar References div class references 1column Citation last Brennan first Jennifer author link title Tradewinds & Coconuts A Reminiscence & Recipes from the Pacific Islands publisher Periplus year 2000 location url isbn 9625938192 oclc 44502471 . Notes reflist div External links http starbulletin.com 2003 07 02 features request.html Three recipes for haupia from the Honolulu Star Bulletin http www.hawaii.rr.com leisure reviews kaukaukitchen 2006 12 h tsisc ... more details
orphan date April 2011 Roskette or rosketi are traditional Chamorro people Chamorro cornstarch cookie s. Ingredients The primary ingredient for roskette is typically corn starch . Other ingredients include flour, sugar, butter or shortening , milk or cream, eggs, baking powder, and vanilla. Some roskette recipes result in a very thick, hard to swallow cookie, while others yield a crumbly, melt in your mouth cookie. The taste and mouthfeel texture of a roskette recipe, however, produces a very distinct end result, due primarily to the use of cornstarch. Making Roskette dough is historically rolled into a log the size and length of a pencil. The dough is either formed into a coil, or into a pretzel . Some shape the dough into a ball then flatten the dough with the tines of a fork. The cookies are baked on a greased cookie sheet till moderately or lightly browned. Sources cite book title Idehan Krismas publisher Department of Education, Guam year 1981 cite book title Lepblon Fina tinas Para Guam publisher Inetnon Famalaon year 1977 Guam cookbook cite book title Lepblon Fina tinas Para Guam publisher Inetnon Famalaon year 1988 Guam cookbook cite book title A Taste of Guam publisher Quinene, P year 2006 Category Chamorro cuisine Category Guam cuisine Category Cookies Guam stub es Roskette ... more details
Unreferenced stub auto yes date December 2009 In cooking, thickening is the process of increasing the viscosity of a liquid either by reduction cooking reduction , or by the addition of a thickening agent , typically containing starch . Dessert s are often thickened with sago , tapioca , gelatin or a gelatin substitute such as agar . Soup s, sauce s and stew s are more often thickened with a starchy ingredient like cornstarch , arrowroot or wheat flour , or a fat and flour mixture such as roux or beurre mani . More rarely, savory dishes may be thickened with blood . See also Thickening agent Thickened fluids Category Cooking techniques Category Edible thickening agents cooking stub Ingredient stub de Binden Kochen fr Texturant alimentaire fi Suurustaminen ja ... more details
Orphan date November 2006 Unsourced image removed Image Mexsana.jpg right 150px Mexsana is an antiseptic medicated powder made predominantly from corn starch. It is used to relieve itching and chafing, to protect against perspiration odor and discomfort, and to prevent diaper rash . Mexsana medicated powder is produced by the maker of the Dr. Scholl s brand, Schering Plough Schering Plough HealthCare Products Inc. Active Ingredients Cornstarch , zinc oxide , kaolin , Benzethonium chloride . Also contains Camphor , eucalyptus oil, fragrance, lemon oil. External links http www.amazon.com dp B000FKEUWY Amazon.com Health & Personal Care Mexsana treatment stub Category Antiseptics ... more details
Merge to cornmeal date August 2011 In South Africa , Zambia, Zimbabwe, Malawi, Botswana and many other parts of sub Saharan Africa , a relatively coarse flour much coarser than cornflour or cornstarch made from maize mielies or mealies from Portuguese milho ref http dictionary.reference.com browse mielie ref . It is a staple food traditionally made into many forms of dishes, such as Umngqusho , sour milk porridge, Pap food pap , or even Umqombothi a type of beer . Compare samp and sadza . It is similar to Italian polenta or American grits except that it is usually made of a white rather than a yellow maize variety. References references corn Category South African cuisine Category African cuisine Category Staple foods Category Maize products Category Flour SouthAfrica stub ingredient stub de Mielie pap ... more details
Not to be confused with the name Custer disambiguation Custer . Custard is the name given to a range of preparations based on milk and eggs, thickened with heat. Primary meaning first Custard can also refer to Bird s Custard or generically custard powder , a type of eggless custard dessert typically based on cornflour cornstarch , and popular in Britain Custard band , the Australian band Custard Records , a record label Custard Factory , an arts and media production centre in Birmingham, England Custard is the name of the cat in the children s cartoon series Roobarb . Custard is the name of Strawberry Shortcake s pet calico cat. disambig ... more details
Wet milling is a process in which feed material is steeped in water, with or without sulphur dioxide , to soften the seed kernel in order to help separate the kernel s various components. For example, wet milling plants can separate a 56 pound bushel of corn into more than 31 pounds of cornstarch which in turn can be converted into corn syrup s or corn ethanol , 15 pounds of corn gluten meal for use in compound feed animal feed , and nearly 2 pounds of corn oil . See also Corn steep liquor References CRS article Report for Congress Agriculture A Glossary of Terms, Programs, and Laws, 2005 Edition url http ncseonline.org nle crsreports 05jun 97 905.pdf author Jasper Womach Category Separation processes ... more details
About the food products uses of the acronym VLA VLA disambiguation Unreferenced stub auto yes date December 2009 File Chocoladevla.jpg thumb 300px A bowl of chocolate vla topped with whipped cream. Vla Pronunciation NL vla2.ogg is a Netherlands Dutch food product. It is a type of custard known in the United States as Pudding Creamy puddings 2 cornstarch pudding . Vla custard This dairy product made from fresh milk first appeared in the 1950s. Traditional vla is made of cooked milk with custard, or with a combination of egg food eggs , cornstarch , vanilla and sugar . Vla has the viscosity of yoghurt and is served cold, but is sweet rather than sour, and has a smooth texture. Vla is available in many different flavour s. Plain vanilla vla is frequently served as a vlaflip , with yoghurt and fruit syrup . It comes in several flavours, such as chocolate, caramel, vanilla, banana, etc. and some are limited editions like orange with an artificial orange flavours sold only at the time of national events in the Netherlands like koninginnedag or the FIFA World Cup world and UEFA European Football Championship European championships as long as the Netherlands is still in the competition . Dairy producers will also regularly experiment with unusual variations. Vla found in Dutch supermarkets is usually also made with other additives including thickener s. Vla was originally sold in glass bottles and the consistency made extracting the complete amount difficult, so a special bottle scraper flessenschraper or flessenlikker was specifically designed. Despite the fact that vla is now normally sold in cartons, these scrapers are still common in Dutch family kitchens. Category Dairy products Category Dutch cuisine Category Dutch words and phrases Category Custard desserts Food stub ca Vla cs Vla da Vla de Vla es Vla it Vla prodotto alimentare hu Vla nl Vla ksh Vla ... more details
Unreferenced stub auto yes date December 2009 Amylomaize was a term coined by Robert P. Bear of Bear Hybrids Corn Company in Decatur, Illinois to describe his discovery and commercial breeding of a unique cornstarch with high 50 amylose content, also called high amylose starch. The discovery of amylomaize occurred as a mutation in a normal inbred line and from that one mutation, an entire new kind of maize corn was developed. Principal uses of amylomaize starch are in making biodegradable plastic s or bioplastic s . It is also used in coatings that are edible and digestible. The food that the first American astronaut s used on Project Apollo Apollo flights were coated with amylomaize film, so that no crumbs would float around in the space capsule. Several years earlier Robert P. Bear also discovered and reported that waxy corn 100 amylopectin starch also occurred as a mutation. Once discovered and reported, the occurrence of waxy mutations was fairly frequent in the order of once every 30,000 observations. corn Category Maize Category Starch Agri stub ... more details
Unreferenced date December 2006 File Mince an tawties.jpg thumb right Mince and tatties Mince and tatties is a popular Scottish cuisine Scottish dish, consisting of minced beef and mashed potato . Preparation Traditionally, the meat came from cheaper Beef British primal cuts cuts of beef , such as chuck and blade or neck and clod , as opposed to the finer cuts used for steak s or roasting joints. However in modern times steak mince is often used. There is no set recipe or form of cooking and large variations can occur from cook to cook. Essentially the dish consists of varying amounts of onions, minced beef , carrots or other root vegetables, seasoning and stock, to which some cooks add thickening agents such as flour, oatmeal or Cornstarch cornflour . See also Collops DEFAULTSORT Mince And Tatties Category Scottish cuisine Category Beef dishes Cuisine stub Scotland stub fr mince and tatties ... more details
Cottage Pudding is a traditional United States American dessert consisting of a plain, dense cake served with a sweet glaze or custard. The glaze is generally cornstarch based and flavored with sugar, vanilla, chocolate, butterscotch, or a variety of fruit flavors such as lemon or strawberry. History One typical recipe is from Recipes Tried and True , a collection of recipes compiled in 1894 by the Ladies Aid Society of the First Presbyterian Church in Marion, Ohio. ref http womenshistory.about.com od 1894puddings r cottage pudding.htm womenshistory.about.com ref Cottage Pudding can be baked over a fruit base, with a resulting dessert similar to a fruit cobbler, as in the recipe for Apple Pan Dowdy in The Fannie Farmer Cookbook ref The Fannie Farmer Cookbook , 11th Edition, published by Little, Brown and Company, original copyright 1896 by Fannie Farmer Fannie Merritt Farmer . ref References Reflist Puddings dessert stub Category American desserts Category Puddings Category desserts ... more details
Velveting is a Chinese cooking techniques technique in Chinese cuisine for preserving the moisture of meat while cooking. Additionally, it provides a soft or velvety texture to the meat of any entree. The technique is applied to raw meat before cooking either in oil or in water. It involves pre coating the meat with a mixture of oil, eggwhite, cornstarch, and sherry ref http www.melindalee.com recipearchive.html?action 124&item id 374 Melinda Lee ref or rice wine. ref http nl.newsbank.com nl search we Archives?p product SL&p theme sl&p action search&p maxdocs 200&p topdoc 1&p text direct 0 0EB08729968C0CE5&p field direct 0 document id&p perpage 10&p sort YMD date D&s trackval GooglePM St. Louis Post Dispatch, October 19, 1998 ref The meat can then be saut ed, stir fried, deep fried, simmered, or boiled. ref http www.esquire.com features food drink velveting1207 Esquire, December 13, 2007 ref References references Category Chinese cooking techniques China cuisine stub ... more details
Budino is a sweet Italian dish, usually rich and creamy like a custard or pudding . The word originally referred to a type of medieval sausage, similar to English pudding . ref http books.google.com books?id ojc4Uker V0C&pg PA77&dq budino&hl en&sa X&ei Gsp0T7j2B jm2gXQyvDvDg&ved 0CEgQ6AEwAw v onepage&q budino&f false Encyclopedia of Jewish Food Page 77 ref Budino is the Italian word for custard or pudding . ref Weir Cooking in the City More Than 125 Recipes and Inspiring... Page 266 Joanne Weir, Penina Meisels 2004 320 pages ref It can be thickened with cornstarch or cookies to make it more like a souffle or ganache, and can be sauced with various flavors including chocolate , caramel , dewy apple, and butterscotch . ref http books.google.com books?id GIcm0pqlICQC&pg PA153&dq budino&hl en&sa X&ei Gsp0T7j2B jm2gXQyvDvDg&ved 0CF4Q6AEwBw v onepage&q budino&f false ref References Reflist Category Italian desserts ... more details
File Cornstarch mixed with water.jpg thumb Purified starch Cornstarch Amylophagia is a condition involving the compulsive behavior compulsive consumption of excessive amounts of purified starch . It is a form of pica disorder pica and is often observed in pregnancy pregnant women. Amylophagia is distinct from a traditional diet containing a great deal of starchy staples such as potato es, rice etc. In this condition patients feel a compulsion to consume refined starch such as cornstarch and continue to eat it for at least one month. Causes Amylophagia arises from a combination of biochemical, haematological, psychological, psychopathological and cultural factors. ref name Arch fam med. cite journal journal Archives of Family Medicine title Amylophagia Presenting as Gestational Diabetes last Jackson first Clay W. coauthors Martin, John P. year 2000 volume 9 issue 7 url http archfami.ama assn.org cgi content full 9 7 649 accessdate 2006 09 13 doi 10.1001 archfami.9.7.649 pages 649 52 pmid 10910314 ref Many say that they are physiologically compelled to eat starch, and starchy things, because enjoy the taste, texture or smell ref name Pica cite journal last Rose, first Edward A. coauthors Porcerelli, John H., Neale, Anne V. title Pica Common but Commonly Missed journal Journal of the American Board of Family Medicine date 1 year 2000 month September volume 13 issue 5 pages 353 358 url http www.medscape.com viewarticle 405804 accessdate 11 November 2011 ref while others say that it helps relieve stress and makes them feel calmer. It has also been said that it may be the result of a nutritional deficiency. Although the cause of Amylophagia is still unknown a number of these factors may contribute to its development. Commonly Affected Those who are most commonly affected include .... There is 35 calories in 1 tablespoon of 100 pure cornstarch with no nutrients and 100 of the calories being from carbohydrates. ref name cornstarch cite web title 100 pure corn starch no name ... more details
Corn starch , cornstarch , cornflour or maize starch is the starch of the corn maize grain obtained from the endosperm of the corn seed kernel . History File Brown & Polson s.JPG thumb Advertisement for a Cornflour manufacture, 1894 Thomas Kingsford is credited to have been the inventor of corn starch in the 1840s, while he was working as the superintendent of a wheat starch factory in Jersey City, New Jersey . Citation needed date June 2011 Until 1850, corn starch was used primarily for starching laundry and industrial uses. ref name everything1 cite web url http everything2.com title Cornstarch title Corn starch publisher Everything2 date accessdate 2011 06 12 ref Use Corn starch is used as a thickening agent in soups and liquid based foods, such as sauces, gravies and custards. It is sometimes preferred over flour because it forms a translucent mixture, rather than an Opacity optics opaque one. As the starch is heated, the molecular chains unravel, allowing them to collide with other starch chains to form a mesh, thickening the liquid Starch gelatinization . It is usually included as an anticaking agent in powdered sugar 10X or powdered sugar confectioner s sugar . For this reason, recipes calling for powdered sugar often call for at least light cooking to remove the raw corn starch taste. Baby powder often uses cornstarch. Citation needed date June 2011 When using corn starch, mix it first with cold water or another liquid until it forms a smooth paste, and then add it to whatever is being thickened. If it is added directly into the cooking food it will form lumps that are then difficult to mash out for a smooth mixture. ref name everything1 An easy way to make certain that all the lumps are gone from the corn starch water mixture is to put the two into a jar with a screw on lid and vigorously shake the sealed jar until the lumps are gone. Citation needed date June 2011 This also works with a flour water mixture. This method also allows for better portion control ... more details
Other uses Refimprove date December 2009 File Chuckles Wrapper Small.jpg right 300px Chuckles File Chuckles Candies.jpg thumb right 290px Chuckles candies Chuckles is a confectionery produced by Farley s & Sathers Candy Company, Inc. Chuckles are jelly candies coated with a light layer of sugar. They come in five flavors cherry , lemon, Lime fruit lime , orange, and licorice . ref cite web url http www.farleysandsathers.com Products ProductDetail.asp?uid 1348 title Farley s and Sathers Candy Company Chuckles page accessdate August 7, 2011 ref Each package of Chuckles contains one piece of each flavor. The candies have always been packaged in the traditional log with six ribs. The candies are made with corn syrup , sugar , Modified corn starch modified and unmodified cornstarch , and natural and artificial flavors and colors. The Chuckles brand was first produced in 1921. Nabisco bought the Chuckles Company in 1970. A management buyout occurred in 1986, and the company was quickly acquired by Leaf International Leaf . Leaf s US properties were sold to The Hershey Company in 1996, and Hershey sold Chuckles to Farley s & Sathers Candy Company Farley s & Sathers in 2002. External links http www.farleysandsathers.com About WhoWeAre.asp?BrandID 2 Farley s & Sathers product page Farley s & Sathers reflist Category Farley s & Sathers Candy Company brands Category 1921 introductions Confection stub ... more details
Unreferenced date July 2009 File Kuai tiao rat na mu.JPG 250px thumb right Rat na Rat Na lang th , IPA th r t n IPA is a Thai Chinese noodle dish. In Thailand the name of this dish is often pronounced as lat na as many Thais substitute the r for an l . It is made with stir fried Shahe fen wide rice noodles , a form of meat such as chicken, beef, pork, seafood or tofu , and or garlic , straw mushrooms and kai lan . The dish is then covered in a gravy made of stock and tapioca starch or cornstarch . It is seasoned with sweet soy sauce, fish sauce , sugar and black pepper. In Thailand people often sprinkle some additional sugar, fish sauce, sliced chillies preserved in vinegar with some of the vinegar , and ground dried chillies on the dish. There are variants, including using rice vermicelli instead of the wide noodles, and using deep fried thin egg noodle, with the gravy poured on to soften it. In areas where kai lan can not be easily obtained, such as the United States, broccoli and kale are often used as a substitute. See also Lard na Lao version of a similar dish External links http www.siamweb.org content News Culture 143 recipee jew lardnar eng.php Recipe Cuisine of Thailand DEFAULTSORT Rat Na Category Thai noodles food stub he th ... more details
Unreferenced date July 2007 Cold porcelain is an inexpensive, non toxic, easy to work with material. Despite its name it is not porcelain . It does not require heating since it gets hard by exposure to fresh air. Originally from Argentina, its main components are cornstarch and white glue, having also low quantities of oils and glycerol which give its porcelain like texture. Because most of the constituents are biodegradable, Lemon lemon juice and sodium benzoate are some times used to prevent the growth of bacteria and fungi. It can be made at home very easily and it s used for small projects. However, it is dissolved by heat or water, so it s not suitable for making crockery . See also Salt ceramic Polymer clay Play Doh External links http coldporcelaindesigns.com Cold Porcelain Designs by Ibenia http web.mac.com meire.bari Site Welcome.html A Blog for US and Canada on Cold Porcelain http fotolog.terra.com.br meirebari Fotolog for Portuguese speaking and Brazilians http www.instructables.com id How to make Cold Porcelain Clay air dry modelling How to make Cold Porcelain Category Sculpture materials Category Craft materials pt Biscuit fr Porcelaine froide ... more details
Ulmyeon hangul sup http photos1.blogger.com img 184 1692 640 .14.jpg photo sup is a Korean Chinese cuisine Korean Chinese dish consisting of noodles, vegetables including shiitake mushrooms, Agaricus bisporus white button mushrooms , and carrots , Egg food egg , and seafood including sea cucumber food sea cucumber , shrimp , and squid or cuttlefish in a chowder like broth that is thickened with cornstarch . It is derived from a Chinese cuisine Chinese dish called w nl mi n wikt wikt wikt . http www.hanintown.com affiliate store menu.phtml?store id 953442690 A variation on the dish is samseon ulmyeon Need English translation . http www.manbosung.com page page.php?pid 11962 External links http www.visitkorea.or.kr kor bs tour card work franchise franchise search kto franchise content cms view 384112.jsp?readCount 854&keyword &item1 &item2 &item3 Ulmyeon page http www.manbosung.com page page.php?pid 11962 Ulmyeon page http 100.naver.com 100.nhn?docid 780782 Ulmyeon recipe Korean Category Korean soups and stews Category Korean noodles Category Seafood Korea stub es Ulmyeon ko zh ... more details
Kalamai is a traditional Chamorro people Chamorro corn coconut pudding, sometimes referred to as coconut gelatin though no gelatin is actually used . Original versions of kalamai called for masa harina , coconut milk , sugar, and water. Subsequently, cornstarch was used to thicken the dessert. Red or green food coloring may be used to color the kalamai, followed by a sprinkling of cinnamon on the surface. A few recipes have added vanilla for additional flavoring. The kalamai mixture, once thickened, is traditionally poured into a low rimmed tray to a half inch thickness. This dessert is cooled, then sliced into squares. The pudding like version of kalamai has a very creamy, soft texture. This pudding is served just as a piece of pie is served. The gelatin like recipe does yield a dessert that is firm like Jell O . It can be eaten with fingers. Both versions of kalamai have a very distinct coconut and masa harina flavor. ref Department of Education, Guam 1981 . Idehan Krismas ref ref Inetnon Famalaon 1977 . Lepblon Fina tinas Para Guam Guam cookbook . ref ref Topping, D., Ogo, P., Dungca, B 1969 . Chamorro English Dictionary. ref References reflist Puddings Category Chamorro cuisine Category Guam cuisine Category Puddings dessert stub Guam stub fr Kalamai dessert ... more details
Merge manjar branco date October 2011 Tembleque is a coconut dessert pudding from Puerto Rico . Tembleque is made by cooking coconut milk or coconut cream with milk, salt, cornstarch , and sugar with spices such as clove s, cinnamon , vanilla , and nutmeg . Recipes may include orange blossom water, almonds or dried fruit , or may be garnished with cinnamon , Mentha mint , flavored syrup or chocolate shavings. The recipe may originate in Puerto Rico, although variants on the dish exist in Latin America and other countries. Its name in English means trembling , due to its gel like trembling. In Brazil , the dish is known as manjar branco . In Brazil, it is made in a ring Savarin mold and served with a sauce of pitted prunes poached in port wine. A packaged mix is available in the U.S. See also Coconut bar Khanom thuai Puddings dessert stub coord 39 41 41 N 3 30 15 W region ES source kolossus nlwiki display title Category Puerto Rican cuisine Category Puddings an Tembleque ca Tembleque es Tembleque eu Tembleque fr Tembleque ia Tembleque it Tembleque nl Tembleque pt Tembleque ro Tembleque ru uk war Tembleque ... more details
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