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Increasing use of cornflour

Chandigarh, 16 May. Nowadays, the way of cooking at home is changing rapidly, and people are trying to cook restaurant-like dishes at home. Be it thickening soups, making Manchurian-chili potato gravy or keeping evening snacks crisp, cornflour has made its mark everywhere. This white and fine powder, which is prepared from corn kernels, is actually pure starch. Its biggest feature is that it does not have any pungent taste, due to which it improves the texture of the dish without affecting its original taste.

From Chinese dishes to crispy pakodas

Now the use of cornflour is not limited to soup only. Housewives are using it to make pakodas, cutlets and fried snacks as crispy as the market. Apart from this, it also helps in giving soft texture to cakes, cookies and other baking items, and also plays an important role in setting desserts like custards and puddings. It gives an attractive and shiny look to the food, which makes the mouth water at the sight of the food.

Great option for gluten-free diet

Cornflour is also being liked a lot in the kitchen from health point of view. For those who are allergic to the gluten present in wheat or maida, it is a boon as it is completely gluten-free. It does not weigh heavy on the stomach and is easily digested. This is beneficial for fried food lovers as it absorbs less oil while frying and keeps the outer layer crisp for a longer period.

Correct use of cornflour

It is necessary to take some precautions while using cornflour, otherwise the entire dish may get spoiled. Never add cornflour directly to boiling gravy or hot soup, it may cause lumps in it. According to experts, first dissolve the cornflour thoroughly in cold water or room temperature water and then slowly add it to the boiling dish. Also, be careful about its quantity, as excess cornflour can make the food sticky and thick.

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