|
Cornmeal is a meal (coarse flour) ground from dried maize (corn). It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour.〔Herbst, Sharon, ''Food Lover's Companion'', Third Edition, Pg. 165, Barrons Educational Series Inc, 2001〕 In the United States, very finely ground cornmeal is also referred to as corn flour.〔 In the United Kingdom, the word cornflour denotes cornstarch, cornmeal is known as polenta, and finely ground corn flour (for making bread or tortillas) is known as maize flour. ==Types== There are various types of cornmeal: *''Blue cornmeal'' is light blue or violet in color. It is ground from whole blue corn and has a sweet flavor. The cornmeal consists of dried corn kernels that have been ground into a fine or medium texture. *''Steel-ground yellow cornmeal'', which is common mostly in the United States, has the husk and germ of the maize kernel almost completely removed. It is conserved for about a year if stored in an airtight container in a cool, dry place. *''Stone-ground cornmeal'' retains some of the hull and germ, lending a little more flavor and nutrition to recipes. It is more perishable, but will store longer if refrigerated. However, it too can have a shelf life of many months if kept in a reasonably cool place. *''White cornmeal'' (mielie-meal), made from white corn, is more common in parts of Africa. It is also popular in the Southern United States for making cornbread. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cornmeal」の詳細全文を読む スポンサード リンク
|