New answers tagged flour
Instant corn masa works. The commercial stuff around here is mild enough in flavor that it doesn't overpower, and it thickens as well or better than white flour.
Technically, you can make roux with any starch and any fat, per Harold McGee. So use cornstarch or arrowroot or whatever you have. Just avoid something with strong flavor like cornmeal. Of course, the flavor and thickening properties will be those of the starch you use... And you probably don't want to make a brown roux with anything but flour because of ...
Using all-purpose flour is better than using maida, in cakes.
You can use it to make Sicilian panelle! They Are delicious! 1 cup Garbanzo Flour 2 cups tepid water 2 Tbs of fresh chopped parsley Pinch of Salt and Pepper Cutting board Frying pan Vegetable Oil Combine flour, water, and a pinch of salt in a pot, mix well with an electric mixer (you will see bubbles continue mixing until all bubbles and lumps are clear). ...
Well, I have to go against what sourd'oh said, I like the whisk attachment for cutting in butter. I have owned two kitchen aid's in the past and they both had nice solid whisks with thick wires that worked great for cutting in the butter. And to go with the heat theory that uval mentioned, a whisk has much smaller surface area hitting the butter and so is ...
You should be able to use a high protein white flour as a substitute without too much issue. White bread flour would probably be best. Do you plan to bake or fry your samosas? If you plan to fry you could use wonton wrappers instead, it's what all the restaurants do. Saves loads of time, and they get very crunchy.
Thanks to rumtscho for pointing me in the right direction, I came up with a formula that'll accomplish the math described by rumtscho and cranbo on thefreshloaf.com: targetPercentProtein = (flourPercentProtein * x) + (vitalGlutenPercentProtein * y) (100 - targetPercentProtein) = ((100 - flourPercentProtein) * x) + ((100 - ...
This site has a recipe for the mix and recipes for using it. http://kitchensimplicity.com/homemade-bisquick-mix/ Or google homemade bisquick
Yes, and it is very easy. I do it all the time. You only need a very simple calculation. You don't even have to be precise. If you do want precision, you will have to find out 1) how much of your flour protein is gluten, 2) how much of your "vital wheat gluten" is gluten, and 3) how much gluten content you need for your recipe. Then use a simple ...
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