Cookbook:Corn Flakes
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Corn flakes are a variety of breakfast cereal made from ground corn.[1]
Characteristics
[edit | edit source]The flakes of this cereal are about 1 cm across and yellow-gold in color. They are very thin, sometimes with a curved shape and textured edges. The flavor is very mild and corn-dominant. Some varieties may be "frosted" with sugar, to make them more palatable on their own.
Selection and storage
[edit | edit source]To maintain their crisp texture, store cornflakes in a sealed, airtight container.
Use
[edit | edit source]The primary use of cornflakes is as breakfast food. However, they are also used in cooking as a substitute for breadcrumbs or to add a crunchy texture to a dish.
Substitution
[edit | edit source]A very similar product to cornflakes is wheat flakes or bran flakes, which is a nearly identical product, just made with wheat instead of corn. These can be used pretty much identically to cornflakes for all purposes. If cornflakes are being used as a breading or coating, cracker crumbs or breadcrumbs may be used as an acceptable substitute
Recipes
[edit | edit source]References
[edit | edit source]- ↑ Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.