New answers tagged flour
The primary thickening agent in flour is the starch. The browning of Your roux is a chemical reaction that uses up starch that can be used to thicken to make delicious ness.
The purpose of "best used by" date, on most products, is an indicator of freshness, as opposed to safety. Of course, things like temperature, light...storage conditions in general, also impact product quality. So there are several variables to consider. As pointed out above, give it a look, give it a smell...if it passes those tests give it a try.
I'm going by what kitchenaid says and yes you can. Use the paddle and the lowest speed.
Try Xanthan Gum, but you will need to play with the quantity. 1/2 to 1 tsp should be good, depending on how thick you like your pizza crust. My friend has Celiac, and I find this works well in place of Vital Wheat Gluten.
Any good hardware store will sell screen in a variety of mesh sizes. Pick one out that matches your dome-sieve, and buy a couple square feet. Make a wooden frame with say six inch sides, and tack the screen solidly to the bottom. Sieve into a clean dishpan. Your sifting rate will increase substantially over what you're getting now. For really fine flour, ...
The main differences between almond meal and almond flour are that almond meal is generally more coarsely ground and more likely be made from the whole almond with its skin (the brown flecks you see in the meal), while almond flour is almost always made from blanched almonds and is ground more finely. Both contain the whole almond (except the flour will ...
Here's an interesting discussion on "resting" batter. http://dinersjournal.blogs.nytimes.com/2008/08/07/harold-mcgee-on-letting-batters-rest/ Harold McGee on Letting Batters Rest By The New York Times August 7, 2008 5:33 pm August 7, 2008 5:33 pm
A cooked rice grain is not an evenly cooked product... The center has a different consistency to the outside. Pounding the rice would combine the stickiness and would activate rice gluten that is present. I would assume using rice flour in the recipe would be like using a different grade of flour in a recipe... The texture would be different, more or less ...
I have used both and I find the red creates a better crust, in my own opinion and my friends'. The red creates crispier crust while the blue softer chewier so it's your preference. My pizza dough rises in the frig for 2-3 days. I use 550 oven and pizza iron to bake for 6 min. I typically heat up the oven for an additional 15-20 min after it reaches the ...
Top 50 recent answers are included