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TOPICS INCLUDE: Corn flour; Allergies to fish; Tofu
Letters to the editor
Summer Volume: 1995 Issue: 2(2) page(s): 9
From ELAINE R. of FORT LAUDERDALE FL:
Is corn flour the same as corn starch, and can I substitue potato starch if I can not locate corn flour?
ELAINE: Yes, corn flour and corn starch are one and the same thing. The British tend to use the term corn flour while here in the United States we call it cornstarch. There may be minor differences from country to countruy as each mills their flours and starches differently. Actually, in England, for example, the corn flour is a mite smaller grain but you can freely substitute equal amounts no matter the size of the grain. As to substituting potato flour, it will work but the look of the completed dish will not be the same. Cornstarch, when mixed into a sauce looks cloudy; then when the sauce comes to the boil, it starts to clear. A suace made with potato starch, however, will never lose its cloudy look. Of course, the taste of any dish, when you substitute ingredients, changes.
From SUSAN T. of the BRONX NY
I'm allergic to fish, what can I use instead of Sha Cha sauce?
DEAR SUSAN: As I am sure you know, sa cha sauce is favored by the Cantonese and others from Southeast Asia where it is used extensively in satay dishes. This sauce is usually made with chili peppers, garlic, dried shrimp, and oter seasonings. Instead of that sauce or jiang, as the Chinese call sauces, I'd suggest that you try a different barbecue sauce such as Lee Kum Kee's Car Siu Sauce. Be sure to read the list of ingredients each time you purchase and Chinese barbecue sauce. Most are made from fermented soy beans and other seasonings, manufacturers can and sometimes do change their formulations.
From Jesse J. of BOCA RATON FL:
I enjoyed the latest edition of Flavor and Fortune - What a treat!
DEAR JESSE: Thanks to you and the dozens of others who enjoyed the last issue of Flavor and Fortune. The editiorial Board and I are planning to make each issue better than the previous one. We encourage your advice, correspondence, articles, even your criticism. Each of these will help us do a better job and better meet your needs. Keeps those letters coming!
From AGNES of NEW YORK CITY NY:
All my friends think that tofu is terrible. I like it, eat lots of it, and wonder if you have some information about it including how to make and store it; a few more recipes would be nice, too.
DEAR AGNES: A recent issue of Cooking Light had a headline 'Consider Tofu's Versatility.' They found tofu's image changing and had a recipe for a Tofu-Egg Salad and another for Tofu-Spinach Lasagna. I agree with you and think that you are ahead of your time. Try thweir recipes, others in dozens of cookbooks devoted just to items made with tofu, and I suggest that you try to make your own. An article and a recipe for home-made tofu in this issue are for you and all our readers. Enjoy them both!