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27

Throw it away, it's not worth risking health issues over such a cheap staple. While the flour was originally dry, the pork juice introduced moisture into it, providing a much better breeding ground for bacteria. Your concern should not be (just) the bacteria, but also the much hardier toxins that they produce--those could easily give you food poisoning, and ...


22

You should be fine, as long as you mix it in thoroughly. Flouring the beef and browning is a very common first step, so there is maybe some in there already? Any extra flour to thicken needs some time to cook or it will make the gravy feel grainy. Stir, stir, stir, and if you see any lumps, take them out. Be careful that this does not over-thicken the ...


21

I have never made these, but this is what I observe from comparing your recipe to the most readily found online ones: Your mix is dry. Other recipes tend to have up to twice as much liquid as yours, by proportion to the flour. Your mix has no egg. Every recipe I found included egg, in quantities ranging from 1 egg per 1 cup flour to 1 egg per 1/2 cup flour. ...


9

Pasta can be made from many types of flour. Often, this is predicated on style of pasta or the dish. 100% AP flour will be just fine for your ravioli. I use it often when making fresh pasta. Substituting the AP flour for the semolina might impact the hydration. I would hold off on the water at first. If the dough feels too dry, add water a tablespoon ...


8

The recipes I see online are slightly different from yours, and could help in solving your problem. In addition to most of your ingredients, they include baking soda and egg. While baking powder does most of the leavening when used in combination with baking soda, that addition, plus the leavening power of the egg will make a significant difference. By the ...


6

As you probably know, various flours contain varying amounts of protein. When water is added, and the proteins are hydrated, gliadin and glutenin combine to form gluten. Gluten provides the structure and allows for stretch and rise. That is why a rest period after mixing is important. You might find this informative. The folks at Serious Eats took a look ...


6

00 flour is the closest to 'plain white flour' in English speaking countries. For instance, if you were in Italy and would like to do a pastry you would use 00 flour. However, it is quite difficult to compare to 'plain white flour' because this term is not well defined, and you find wide variations in different brands of plain white. Technically speaking, ...


5

The answer to your question is nope. The UK and USA are in agreement on this one. Self-rising flour and baking powder are the same on both sides of the pond. See also Translating cooking terms between US / UK / AU / CA / NZ Note: I thought that two tsp of baking powder was an odd thing to see in a recipe that uses self-rising flour so I looked up a Mary ...


5

The primary reason coconut flour recipes (especially a high hydration recipe like pancakes) end up tasting like eggs is because they are primarily eggs with very little flour. Coconut flour is extremely absorbent, which means two things: For the same amount of liquid, you need less coconut flour compared to other flours like flaxseed meal, almond flour, ...


5

But the flour is not dry if it has pork juice. Pork juice is only good for 4 hours at room temperature. If only a small part is damp MAYBE you could just throw that out. You are still taking a risk. The safe bet is to just throw it out. If it is only slight damp at one end or the other immediately when I got home I would open from the other end, pour ...


5

Flours are different in their protein content. More protein means more gluten means more structure. Strong bread flour has a lot of protein, cake flour has very little, so a cake made with strong bread flour will not be as light and fluffy as with all purpose (medium protein) or cake flour. If all you have is the bread flour and you want to bake a cake, you ...


4

One I've never tried - nor needed to, I live in a temperate zone... My aunt lived in Singapore for many years - she would put anything like that, flour or even sugar, into a tin then put the tin on a low heat on the gas & the insects would climb out & fall into the flame. Flour can of course be sieved too, semolina may depend on how fine it is.


4

For this specific recipe, you may be able to get away with this substitution, since what you're making is a bread, but also because it's a bread there's less room for error than in many dishes. Rather than try to substitute in this specific recipe, I'd look for another recipe for banana bread made with garbanzo bean flour - a cursory google found many - and ...


4

Tartine Bread by Chad Roberts (which is a wonderful book, by the way, and the bread is fantastic), recommends using a 50/50 mix of white and whole wheat bread flour. He also says all-purpose flour is fine for a starter as well. Self-raising flour would definitely not be appropriate, since it has baking powder in it.


4

The shelf life is not a problem. This is one of the rare cases where mixing ingredients doesn't change their shelf life. All of them are shelf stable because of lack of moisture, and nothing is introducing moisture, so the mixture is shelf stable. You could, however, run into problems if you try to make a large batch and scoop out of it for every baking ...


4

"Bread machine flour" and "bread flour" are interchangeable terms. Bread flour, sometimes called bread machine flour, is what most bread maker recipe books will say to use in order to achieve the best results. (Source) So yes, you should use bread flour in the recipe. It has higher protein than all-purpose flour and will help your bread rise better and ...


4

In a commercial bakery Pain de mie would be baked in a sealed tin. I think it is a similar bread to the `Pullman loaf', which is baked in a special Pullman tin. (Easy to find a picture on the web.) This minimizes crust formation. More generally, domestic ovens, particularly fan ovens, are designed to cook food in a dry environment. Low humidity means heat ...


3

I think I solved this myself in the end. Basically I used the same recipe as before, however instead of a biga as I had planned, I decided to try my hand at sourdough. I had started making a starter a while go and thought it was time to give it a go. This is the second time I tried sourdough, but the first time my starter smelt disgusting so I threw it out....


3

As you've clarified that farina is self-raising flour, you can use it in quick breads (soda breads). You can probably find a recipe that uses just this flour with no other leavening agents. The plain flour would need something to make it rise. This should either be yeast or the chemical leaveners in the other flour, however if you just mix the two you won't ...


3

The cherry cake in More Fast Cakes (1985) has 175g SR flour and 1tsp baking powder, and the "English cherry cake" in Mary Berry's Ultimate Cake Book (1994 reprinted 2003) has 275g and 2tsp. Recipes with both aren't unknown but this seems like a lot of extra baking powder. It must be meant to rise a lot Apart from children's books most of the cakes I make ...


3

I've had great success freezing flour to kill the bugs. It's important to keep the chilled flour in its sealed container as its brought back to room temp. That way, condensation from ambient air will precipitate on the container and not the flour. Same with baked products that you freeze to store--keep them sealed up as they transition to room temp, and a ...


3

I am presuming you mean cricket POWDER not cricket FLOUR in your question. There can be some confusion as a lot of companies sell their cricket powder as cricket flour but as it is 100% milled crickets it isn't a flour and shouldn't be labelled as a flour because it leads to this sort of confusion. There are products on the market that are labelled as ...


3

Without butter creamed into the sugar (soft but not melted), there is almost nothing to give the cake structure. A pound cake would have 200g to 250g of flour and 4 eggs. Even supposing 4 eggs in the original recipe, 750g of fruit is a lot for this amount of batter to support. Ground almond can be a reasonable substitute for flour in cakes (you don't want ...


3

This isn't exactly an answer, but it's a bit more than a simple comment. First off, it's not the "same" dessert. It's similar desserts that are in the same category. It's not quite as fuzzy of a category as quick breads, but I could see some people arguing that your recipe isn't a 'classic' croissant because although there's folding, there isn't the ...


3

This answer is valid only for what I can call Italian type pasta. The best then is to use durum as it is characterized by a high content in protein, specifically those of the gluten group. Proteins changes upon cooking results in a reticulated structure that retains starch and gives the typical "al dente" feature as well as resistance to overcooking. An ...


3

It could be as simple as a bare pantry shelf and an adventurous cook who combined them when there wasn't enough bread flour for her recipe. King Arthur Flour went above and beyond! Testing loaf after loaf to compare crust, crumb, and texture with a variety of flours. Are there differences? Certainly, but perhaps not as dramatic as we might think. How to ...


3

Short answer: it will still rise just slower. Every week when I make bread I make the dough the night before, put it in the fridge (which is about 40 degrees) and use it the next day. The dough usually doubles in size by the morning. There is a nice breakdown of the temperate range of yeast at https://www.bobsredmill.com/blog/baking-101/what-temperature-...


3

High heat gives you the hard crust. You need to bake at different temperatures: an initial high one just enough to generate the rise, followed by a lower temperature to dry out the interior. I bake 5" Pullman bread. With my convection oven, my inital temperature is 160ºC for 11 minutes, followed by 140ºC for 30 minutes and then 65-70 minutes at 120ºC. ...


3

You need some oil. I see these are basically pancakes. You need some oil or butter to make a good pancake, or it is too dry, like your fish pancakes have been. Use an oil with no flavor or a flavor that will be good in the fish cakes. I have some sunflower oil in the refrigerator I use for making pancakes. Corn oil is good too. Or melted butter would ...


2

As per this website: it should last 6-8 months past printed expiration date. However, this website says that when stored in a tightly covered container in a cool dry place, white rice flour may last indefinitely. You can also have a look at this answer which talks about bugs and rancidity. I have previously kept rice flour in a plastic container inside ...


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