[OahuAmateurChef]

Isn't it the same thing?

I see a recipe that says to:

"...In a large resealable plastic bag, combine the corn flour, corn meal, and Cajun seasoning..."

Seems like they are not the same thing.

Is the recipe ignorant or am I?

Please help.

[cheflayne]

In America, corn flour is made from corn meal, just more finely ground. In England corn starch is called corn flour.

[cookie jim]

oahoamaturechef;I also have heard of corn flour as cornstarch.However considering it sounds like a cajun dish/author I can just hear the person using corn flour as slang for corn meal.I believe I heard Emeril do that a few times.That being said if it's importand to you, post the recipe so we can better answer your question.You can put some cornmeal in a foodprocessor and pulse to a finer consistancy. A coffee mill will work for smaller amounts,about 1/4 cp. at a time. Your in the right place for help so please allow us to do so by adding more details...good cookin...cookie

[Scarecrobot]

Corn Flour is a fine powder, like regular flour, corn meal has more grit to it mostly for texture. It fries with a nice crunchy texture. If your looking for psuedo authentic "Cajun seasoning" Get Tony Cachere's. Look for it in the white can so you can better control your salt.

Just to clarify Emeril is neither cajun nor from N.O. He's Portuguese from Massachusetts.

[cookie jim]

Scarecbot;Easy there big fellow on the Emeril reply. I ment no offence. I see you are from New Orleans. I will say that Emeril was Johny on the Spot using his status getting help for New Orleans after Catrina and dose'nt deserve to have his name or lineage spit out...peace be with you...cookie

[ChefRAZ]

Originally Posted by Scarecrobot

Corn Flour is a fine powder, like regular flour, corn meal has more grit to it mostly for texture. It fries with a nice crunchy texture. If your looking for psuedo authentic "Cajun seasoning" Get Tony Cachere's. Look for it in the white can so you can better control your salt.

Just to clarify Emeril is neither cajun nor from N.O. He's Portuguese from Massachusetts.

justin wilson was I GUAR-RON-TEE HOW Y’ALL ARE ?

[shel]

There is a corn flour that no one has mentioned, and which, to the best of my knowledge, is more common than just finely ground corn meal. It's masa harina which is made from dried corn which has been soaked in lime water (slaked). After the corn is soaked in the lime solution is it washed and the exterior hulls removed. The damp corn is then gournd into fine flour. Masa is used for making corn tortillas as well as tamales, empandas as well as various other foods, Latino or otherwise. Corn flour can be made of either white, yellow or blue corn.

If I came across a recipe that asked for corn flour, this is what I'd use unless I knew for sure that something else was intended.

Post the recipe if you want the best possible help.

Kind regards,

Shel

[OregonYeti]

Shel, you sound like you know Mexican cooking pretty well. Maybe you can help me out in another thread I posted, Spanish rice and refried beans (?)

[shel]

Originally Posted by OregonYeti

Shel, you sound like you know Mexican cooking pretty well. Maybe you can help me out in another thread I posted, Spanish rice and refried beans (?)

Spanish rice is not Mexican rice. Usually Spanish rice has saffron in it and Mexican rice usually has tomatoes or is cooked with a tomato sauce. Which are you looking for? Here's a somewhat typical Mexican red rice dish:


Arroz Rojo
Mexican Red Rice

1 14 ½ can peeled whole tomatoes in juice, drained
3 Tbs chopped white onion
2 small cloves garlic, peeled
1/4 cup corn oil
1 cup medium grain white rice
1 cup hot water (or juice from drained tomatoes + water)
1 medium carrot, scrubbed or peeled, cut into 1/3-inch pieces
1/3 cup peas, fresh or frozen
1/3 cup corn kernels, fresh or frozen
6 sprigs fresh cilantro tied together
2 - 3 serrano chiles, halved lengthwise
1 tsp salt

Puree onions, tomatoes, and garlic in a blender until smooth
Heat oil in heavy medium-sized sauce pan over med-high heat. Add rice, stir until rice is pale golden, about one minute. Stir in tomato/garlic/onion puree, then add hot water/juice mixture, corn, peas, carrot, cilantro sprigs, chiles, and salt. Bring to a boil, reduce heat to low, cover and cook until almost all the liquid is absorbed, about 12-minutes. Uncover and cook until rice is tender and all liquid is absorbed, about 10-minutes longer. Remove from heat, cover, let stand about 5-minutes longer. Discard chiles and cilantro. Fluff with fork.

Let me know if you're looking for a more traditional Spanish rice. I've also got some more Mexican rice recipes, not all of which I've tested. I've made the one above and made adjustments to it, but have posted it as it was given to me - you can add your own signature to the dish.

Shel

[shel]

Originally Posted by OregonYeti

Shel, you sound like you know Mexican cooking pretty well. Maybe you can help me out in another thread I posted, Spanish rice and refried beans (?)

BTW, the masa harina is not just Mexican, rather, it's been used for centuries in South America as well. Mexico is not a part of South America, in fact, it's technically part of North America. Just putting a fine point on a dull subject <LOL>

Shel

[OregonYeti]

Thank you Shel, yeah Mexican rice is what I was asking about. But I love rice in general; after all I grew up in India. As long as it's real rice, not minute "rice" or some other crap

I will try your recipe sans veges first. That doesn't exclude the tomato, since it's a fruit heh