I have industrial quantities - well about 475g of cornflour. I only wanted a bit but the smallest quantity I could get was 500g. It's been sitting in the cupboard looking at me balefully when I open the door for over a year. What can I do with it?
Vanilla pudding or maybe make lots of tempura batter, or slurry to coat sweet potato chips or wedges?
Divide it into tiny zip up bags and sell behind the railway station Or, mislabel it. Long story, but some time ago I treated myself to a real Dymo- the thing I so much admired in my youth in 70's when my uncle allowed me to make one label with my very own name! Now, as a proud owner of one, I still struggle to have the confidence to press hard when I start creating a label. So we have HIPOTLE, ERBS, REGANO and of course the ORNFLOUR. The Child surprisingly misread the neat labelling and mixed up ORNFLOUR and CING SUGAR and made rather interesting merengues. Anyways, that used up quite a lot of the ORNFLOUR.
It's interesting stuff, cornflour. If you have access to children who like doing experiments, you can do this with it: https://www.stem.org.uk/system/files/elibrary-resources/2016/05/Make a non-Newtonian fluid.pdf
I do use it to find herbs to my roast potatoes but that's very little @amancalledgeorge , No access to children but I like experiments. Will check that one out @Liriodendron , Thank for link @Dovefromabove will look at that too. @Selleri henceforth, it will always be ornflour
I use it to toss chicken pieces in when doing stir fries. It makes the chicken more tender and helps to thicken the sauce. I use it for Pavlovas but that's only 2 tsp at a time. It thickens sauces and can make cakes lighter.
I use it a lot to thicken sauces and make gravy, and buy the biggest packet I can. What about Bisto packets - they are tiny these days and so pricey. Both basic ingredients!
