Ok, so IFC sent me this horrifying video that you can't embed from the stupid New York Times to bedevil me. He knows all about my fanatical hatred of thickeners in almost everything (roux = poo), most particularly ice cream. I've been making a lot of ice cream lately, and let me tell you, it doesn't have eggs (that's frozen custard) and it CERTAINLY doesn't have CORNSTARCH. Ewwwww. Marck Bittman, you're on the food terrorist watch-list now. Consider yourself warned.
While we're on the subject, is there any good use for cornstarch besides the one depicted in the nerdy and exciting video below? If you know one, please chime in (but watch your back...)!!!
Marc? Is that some sort of mocking pet name you've given to Mark Bittman? I think it's a fine thing to call him on this, I loathe that cornstarch-y feeling in the mouth.
However, I'd mention that Chinese homecooking often has cornstarch in it. Like many homecooking practices, one can turn up one's nose at this, but please . . .
Posted by: zp | August 02, 2007 at 02:11 PM
eek! typing fast and loose at work. that's a funny new pet name, though. i was going to do a strikethrough, but it seems typepad won't let you in the headline. oh, well.
as far as the chinese homecooking and the dreaded cornstarch goes... this was the only thing i could think of that was even close to being a not-entirely disgusting use for it, other than mixing it with all-purpose flour for subbing in for cake flour. i think there are some JUST OK dishes where seafood is dredged in it and pan-fried and a sauce sort of forms when a liquid is added. but usually they are way gross and sticky and sweet and thick. i'd always prefer just to have the sauce be a bit thinner and more flavorful not gloopy.
but, duly noted! keep 'em coming!
Posted by: Ulrike Meinhof | August 02, 2007 at 02:42 PM
I'll admit to some cornstarch use in Chinese cooking as well. I have to agree with ya though -- when I saw the Bittman article I was like, "Cornstarch Ice Cream? Ew.." Maybe it tastes okay but it sounds awful, even with the deeply scientfic explanation of it.
Posted by: Andrea | August 02, 2007 at 03:29 PM
I just use all-purpose flour 1-for-1 in recipes that call for cake flour. It is always better than mixing in cornstarch (I think it is always better than cake flour as well). I do keep some cornstarch around for the occasional Chinese recipe. It's good with
this bok choi:
http://inmolaraan.blogspot.com/2006/03/baby-bok-choy.html
Posted by: the chocolate lady | August 02, 2007 at 08:32 PM
When I said 1-for-1 just now, I meant in weight, not volume. Just saying.
Posted by: the chocolate lady | August 02, 2007 at 08:33 PM