Cooking Tips and Substitutions for Corn Flour, Corn Meal, Cornstarch and About That Johnny Cake

Several different types of cooking ingredients come from corn. Corn bread, stews and even fried catfish recipes call for some form of corn. If you are missing an ingredient knowing its equivalent or substitution can save grandma's recipe from oblivion. If you know the use of an ingredient, it is easier to come up with a substitution. Today Mom explains corn starch, corn flour, cornmeal and that Johnny Cake.

Corn Starch: Made from the endosperm of the corn kernel. Cornstarch is used to thicken sauces, soups and stews. Substitutions for cornstarch are as follows: 1 tablespoon cornstarch = 2/3 tablespoon arrowroot OR 2 tablespoons all purpose flour OR 1 tablespoon potato starch OR 2 tablespoons quick-cooking (instant) tapioca.

Wheat Bread

Corn Flour: Made by grinding whole corn kernels into a fine powder. It is used in combination with other flours to make breads, or for breading items for frying. Corn flour contains less gluten than wheat flour. When baking, substituting corn flour instead of wheat flour will result in a heavier bread. If you just need corn flour for breading, you can use regular flour instead.

Corn Flour can also be used to thicken sauces. If you don't have corn flour, substitute with corn meal ground to a powder in a food processor. You can also thicken sauces by substituting regular wheat flours in the same measurements.

Sauce Cooking Tip: Before adding any powdered thickener to a sauce it is a good idea to dissolve it first. Use a little liquid from your sauce, or some broth, juice or water (about 1/2 cup or less). When your thickener is dissolved in liquid, carefully stir it into your sauce with a fork or whisk. This helps cook up a smooth sauce with no lumps.

Cornmeal: Made from ground corn, usually without the corn skin or germ and has a coarse texture. Cornmeal doesn't contain gluten so it is generally used to make quick breads or breads with a cake-like texture. If you don't have one cup of cornmeal substitute one cup of grits or polenta.

Cornmeal is sometimes called for in bread recipes for dusting a greased pan. Dusting a pan helps keep the bread from sticking to the pan. It also gives the bread crust an extra little crunch and a hint of flavor. If you don't have cornmeal you can substitute corn flour, regular wheat flour or any other flour to keep bread from sticking. If you still want that crunchy texture try pulverizing some corn flakes instead. Or try using another thinly ground grain like steel cut oats or cracked wheat.

Johnny Cake: Johnny Cake or Journey Cake is a simple quick bread made with corn and water plus sugar. Hoecake technically, is a corn cake cooked over the fire on the back of a hoe (or shovel). The method still works - but don't forget to grease your shovel first, or the hoecake will stick! Over the years we have added salt and leavening agents to our corn cake recipes for variations on the same corny theme. Here's a great old-fashioned recipe for Corn Cake using molasses as a sweetener.

Molasses Corn Cake

1 cup corn meal

3⁄4 cup flour

3 1⁄2 teaspoons baking powder

1 teaspoon salt

1⁄4 cup molasses

3⁄4 cup milk

1 egg

1 tablespoon melted butter (or margarine)

Mix dry ingredients together in a bowl. Add milk with molasses, egg well beaten, and butter. Bake in shallow buttered pan (roughly 9x9 or 8x8) in 425 degree oven for twenty minutes.

Easy Measuring Tip: The easiest way to measure the molasses for this recipe is to use the same measuring cup as the milk. First, pour the milk up to the 3/4 cup line. Then add the molasses until it measures 1 cup. If you still have room in the cup, add the egg and mix everything together before adding it to the dry ingredients. For more of Mom's cooking tips and apron humor visit her on the web at http://www.MomsRetro.com. Good luck and happy cooking!

Cooking Tips and Substitutions for Corn Flour, Corn Meal, Cornstarch and About That Johnny Cake

Laura Zinkan is a freelance writer in Los Angeles, California. She puts the Mom in MomsRetro with kitchen tips and apron humor on her website for busy cooks http://www.MomsRetro.com She also cultivates a gardening website at http://www.theGardenPages.com with plant profiles, growing tips and lore about succulents and California native plants. Copyright © 2007 by Laura Zinkan (LauraZinkan.com). This article may be reprinted as long as author credit is given with a website. All rights reserved.

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Cooking Tips and Substitutions for Corn Flour, Corn Meal, Cornstarch and About That Johnny Cake

Several different types of cooking ingredients come from corn. Corn bread, stews and even fried catfish recipes call for some form of corn. If you are missing an ingredient knowing its equivalent or substitution can save grandma's recipe from oblivion. If you know the use of an ingredient, it is easier to come up with a substitution. Today Mom explains corn starch, corn flour, cornmeal and that Johnny Cake.

Corn Starch: Made from the endosperm of the corn kernel. Cornstarch is used to thicken sauces, soups and stews. Substitutions for cornstarch are as follows: 1 tablespoon cornstarch = 2/3 tablespoon arrowroot OR 2 tablespoons all purpose flour OR 1 tablespoon potato starch OR 2 tablespoons quick-cooking (instant) tapioca.

Corn Flour: Made by grinding whole corn kernels into a fine powder. It is used in combination with other flours to make breads, or for breading items for frying. Corn flour contains less gluten than wheat flour. When baking, substituting corn flour instead of wheat flour will result in a heavier bread. If you just need corn flour for breading, you can use regular flour instead.

Corn Flour can also be used to thicken sauces. If you don't have corn flour, substitute with corn meal ground to a powder in a food processor. You can also thicken sauces by substituting regular wheat flours in the same measurements.

Sauce Cooking Tip: Before adding any powdered thickener to a sauce it is a good idea to dissolve it first. Use a little liquid from your sauce, or some broth, juice or water (about 1/2 cup or less). When your thickener is dissolved in liquid, carefully stir it into your sauce with a fork or whisk. This helps cook up a smooth sauce with no lumps.

Cornmeal: Made from ground corn, usually without the corn skin or germ and has a coarse texture. Cornmeal doesn't contain gluten so it is generally used to make quick breads or breads with a cake-like texture. If you don't have one cup of cornmeal substitute one cup of grits or polenta.

Cornmeal is sometimes called for in bread recipes for dusting a greased pan. Dusting a pan helps keep the bread from sticking to the pan. It also gives the bread crust an extra little crunch and a hint of flavor. If you don't have cornmeal you can substitute corn flour, regular wheat flour or any other flour to keep bread from sticking. If you still want that crunchy texture try pulverizing some corn flakes instead. Or try using another thinly ground grain like steel cut oats or cracked wheat.

Johnny Cake: Johnny Cake or Journey Cake is a simple quick bread made with corn and water plus sugar. Hoecake technically, is a corn cake cooked over the fire on the back of a hoe (or shovel). The method still works - but don't forget to grease your shovel first, or the hoecake will stick! Over the years we have added salt and leavening agents to our corn cake recipes for variations on the same corny theme. Here's a great old-fashioned recipe for Corn Cake using molasses as a sweetener.

Molasses Corn Cake

1 cup corn meal

3⁄4 cup flour

3 1⁄2 teaspoons baking powder

1 teaspoon salt

1⁄4 cup molasses

3⁄4 cup milk

1 egg

1 tablespoon melted butter (or margarine)

Mix dry ingredients together in a bowl. Add milk with molasses, egg well beaten, and butter. Bake in shallow buttered pan (roughly 9x9 or 8x8) in 425 degree oven for twenty minutes.

Easy Measuring Tip: The easiest way to measure the molasses for this recipe is to use the same measuring cup as the milk. First, pour the milk up to the 3/4 cup line. Then add the molasses until it measures 1 cup. If you still have room in the cup, add the egg and mix everything together before adding it to the dry ingredients. For more of Mom's cooking tips and apron humor visit her on the web at http://www.MomsRetro.com. Good luck and happy cooking!

Laura Zinkan is a freelance writer in Los Angeles, California. She puts the Mom in MomsRetro with kitchen tips and apron humor on her website for busy cooks http://www.MomsRetro.com She also cultivates a gardening website at http://www.theGardenPages.com with plant profiles, growing tips and lore about succulents and California native plants. Copyright © 2007 by Laura Zinkan (LauraZinkan.com). This article may be reprinted as long as author credit is given with a website. All rights reserved.

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Several Healthy Meal Ideas When You Don't Feel Like Cooking

Although healthy nutrition usually requires quite a lot of preparation in the kitchen, there are several quick and simple meal ideas available for those of us who are trying to lose weight. Given that we don't have the time to cook a delightful dinner each and every day, in this article I will provide several ideas which will help you create a low fat meal in a snap.  

A great meal substitute when you simply don't have time is a smoothie made with fat-free milk, frozen fruit, and wheat germ.
A quick and nutritious meal can be simple. Try a peanut butter sandwich made with whole wheat bread. Along with that have an apple and a glass of 1% milk.
Scramble some eggs. Consume them with whole wheat toast and your choice of a green vegetable.
A bag of frozen veggies topped with 2 tablespoons of Parmesan and some chopped nuts.
Salad is always a quick and delicious meal. All you need is a pre-bagged salad and canned tuna, tomatoes, and your favorite low fat dressing. You can even use pre cooked chicken strips (as long as they are not fried!).
Make a quick and delicious sandwich. Be sure that you always have whole wheat bread, sliced turkey meat, reduced fat cheese, mustard, and other low fat condiments.
Remember that cereal with low fat milk and fruit is a great meal no matter what time of the day it may be!

These are just a few healthy meal ideas for those of us who don't always have time to cook. If you are serious about attaining weight loss you can also try all natural appetite suppressing hoodia, various herbal remedies and delicious whey nutrimelt protein shakes.

Lauren S. Johnson writes health articles about fitness and nutrition.
Some of her favorite passions include studying the medicinal benefits of herbal remedies,
diet pills.

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Cooking with accumulator food

Here's a quick how to cook with your food storage long term or short term. Some of the corn fritters Bob Koch from corn, is based on a mill. There are 100 and 1 ways to cook with maize, wheat, rice and beans. This is a fresh opportunity and a way to do this, especially in a selfreliant survival or development. So sit back, enjoy and use to go to the mill!

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Cooking food intolerance wheat affable (b)

Nobody likes www.susanjanemurray.com dietary restrictions. So I'm here to make it easier .... No, gluten, lactose-free cooking without sugar, these revenues are determined, dedicated to the smile on his stomach. Complete buckwheat bread (2 pieces downloaded from YouTube)

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Cooking without gluten - Episode 1 - Introduction

What is gluten?

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Health Benefits of Cooking your whole wheat bread

Image : http://www.flickr.com

I think one of the main advantages has been given by baking bread is just the term Health Benefits-bread in the entire harvest. If the bread, you can check all the ingredients put into it. No artificial sweeteners, emulsifiers, non-bleached enriched flour, then all other unnecessary additives, bread there, the USL.

See for yourself what I mean, get a loaf of bread you boughtout of the store, now read the ingredients list, and Google all the long words that sound is not as natural ingredients. You'll be surprised what you want.

Therefore, the principle is "Mono" which appears in almost any store to buy bread, the oil is actually hardened fat / trans fat, otherwise known as. Hydrogenated oil is oil saturated with hydrogen at elevated temperatures. This creates strong bonds with hydrogen, which can remain semi-solid at room temperatureTemperature of life increases dramatically delays rancidity. What can be strong, like the fat molecules bond with each other. In your blood, it means that the grease, it is much easier and clogs the veins easier.

Therefore, hydrogenated oils and trans fatty acids have been labeled "the silent killer" because it greatly increases the risk of coronary heart disease. Try the bread machine will be sneaky and put monoglyceridethe list of ingredients in place to deceive hydrogenated oils. You can watch the fat on the nutrition panel on the same loaf of bread with the ingredients list and monoglycerides will be zero grams of trans virtue. This is because, according to FDA rules, if the service contains less than 0.5 grams of trans fats, said that the package is free, is zero.

But we say that eating four slices of bread (with each portion with 0.4 grams of trans fat), then you have just consumed 1.6 gramsTrans-fatty acids, despite the fact that the group supports nutrition on bread is zero grams of trans fat per serving.

You can not trust to buy bread, so simple. Companies in the production of bread do what they can to save money in the production of bread, but in the end will cost you your health. The only solution I found is to bake her bread. It is not as complicated as it may seem, is actually very simple if youTo find out how.

-My favorite bread to bake bread because it is so heart healthy and get as many vitamins and minerals in it. If the bread is done correctly shame that you get a surprising imitation of true tasting bread that did business purchased. I call them imitations, because in fact many producers of white bread flour to make bread with whole grain, then the color of caramelto make it authentic. So to double check the ingredients on the bread. If the bread flour, unbleached enriched as first ingredient, you can actually buy white bread, wholemeal bread covered, search for caramel in the ingredients, and to prove it too.

Other ingredients to watch for:

Calcium sulfate: This is also known as plaster, this additive as a dough conditioner and firming agents used. Asabsorbs moisture and dries quickly, is a warning, may cause an intestinal blockage. And 'banned in some countries.

Calcium propionate: This additive is used as a mold inhibitor, but may be related to migraine.

So do yourself a favor and start your own bread. It 's probably one of the health decisions you can make.

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