4

Cornstarch Takes a Turn in the Spotlight at Argyll, the Noshery

^
Keep Westword Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Denver and help keep the future of Westword free.

Food is every bit as trendy as the clothes we wear. In the '80s, sundried tomatoes were fashionable. These days, menus are accented with guanciale, kombucha and pickled everything, from onions to chard stems. One ingredient that's stayed away from the spotlight? Cornstarch. But that could change. See also: Behind the Scenes at the Noshery Home cooks know it as the powdery stuff that thickens sauces. Moms mix it with water to make gak, a playdough-like substance. But that's not all it's used for. A quick Internet search found scores of other uses; one blogger listed a whopping 37, including sprinkling it in your hair between shampoos to absorb the oil and sifting it in books to freshen up the mildew smell. I don't know what's worse: cornstarch as hair product, or someone with too much time on their hands blogging about it.

Lately I've been hearing of other uses, too, this time from chefs with no time on their hands. John Broening, culinary director of Seasoned Development Group, uses it in the batter for the crispy cod on the fish and chips plate at Argyll Whisky Beer, which I reviewed last week.

And Mike Alvarez uses it as a binder in the homestyle waffles at the Noshery, which I review this week. The resulting waffles have more substance to them than standard egg-butter-flour creations; they're crispy yet moist, and pleasantly dense on the inside.

Who knows? Maybe one day this behind-the-scenes ingredient will have its name in lights -- or at least letters on a menu.


Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Westword community and help support independent local journalism in Denver.

 

Join the Westword community and help support independent local journalism in Denver.