Yellow Cornmeal

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About

Cornmeal is a flour made from ground corn kernels.They can either be yellow, white, red or blue, depending on the kind of corn used.

There are two types of cornmeal:

Steel-ground Cornmeal - The husk and germ of the corn kernel is almost completely removed, giving it a slightly longer shelf life.It should be transferred in an airtight container, and can be stored in a cool dry place.
Stone-ground Cornmeal - This has retained some of the hull and germ of the corn, giving it a little more flavor and nutrition, but a shorter shelf life. This type of cornmeal will keep longer if refrigerated.

Information

Other names: Corn Meal, Cornflour, Cornmeal
Translations: Yellow cornmeal, LCD Kukurūzų miltai `o, Galben mălai, Žuta Kukuruzna kaša, Yellow bột ngô, Żółty kukurydziana, Geel Flappen, पीले, Farinha de milho amarelo, Желтые Корнмил, Κίτρινο cornmeal, دقيق الذرة الصفراء, 황색 Cornmeal, Žlutá kukuřičnou, Жута цорнмеал, 黄河康梅尔, Farina de blat de moro groc, Rumene koruzne, Žltá kukuričnú, Yellow farina d'avena, קמח תירס צהוב, Gul Cornmeal, Jagung kuning, イエローコーンミール, Semoule de maïs jaune, Gelbe Getreidemehl, Gul cornmeal, Gul cornmeal, Harina de maíz amarillo, Жовті Корнміл, Keltainen cornmeal, Жълти царевично брашно

Physical Description

Cornmeal is flour ground from dried corn. It is a common staple food, and is ground to fine, medium, and coarse consistencies

Colors: yellow

Tasting Notes

Flavors: nutty, bland
Mouthfeel: Soft, Gritty
Food complements: Beans, Peas, Greens, Peppers
Wine complements: White wine, Red wine
Beverage complements: Beer, Mead
Substitutes: White cornmeal, Blue cornmeal, Corn grits, Polenta, Corn flour

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Steel ground yellow cornmeal, common mostly in the United States, has the husk and germ of the maize kernel almost completely removed.Stone ground cornmeal retains some of the hull and germ, lending a little more flavor and nutrition to recipes.White cornmeal (mielie-meal) is more traditional in Africa. It is also popular in the Southern United States for making cornbread.[
Buying: Look for fresh stone ground cornmeal at local farmers' markets.
Procuring: Can either be stone ground or steel ground.

Preparation and Use

Stone ground yellow cornmeal can be used for cornmeal cakes. It can also serve as a release agent to prevent beads and pizzas from sticking to pans when being baked. It can also be used to coat English muffins.

Conserving and Storing

Steel ground yellow cornmeal can be conserved indefinitely if stored in an airtight container in a cool, dry place.

Stone ground yellow cornmeal however is slightly more perishable but will store longer if refrigerated. It too can have a fairly long shelf life for months if kept in a reasonably cool place.
will store longer if refrigerated. However it too can have a fairly long shelf life of many months if kept in a reasonably cool place. It can also be used for cornmeal cakes.

Social/Political

In the United States, the finely ground cornmeal is also referred to as cornflour. However, the word cornflour denotes cornstarch in recipes from the United Kingdom.

Author

Anonymous

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Comments

Chuck Harris's picture

In parts of the Appalachins,white cornmeal is favored for corn bread.In fact there is a saying "yellow is for critters,white is for people".
Can't tell much difference myself,but do prefer the stone-ground white.

Chuck Harris's picture

In parts of the Appalachins,white cornmeal is favored for corn bread.In fact there is a saying "yellow is for critters,white is for people".
Can't tell much difference myself,but do prefer the stone-ground white.