We were at a friend's house over the weekend and saw something unexpected in her fridge: a bag of flour. When we asked, she insisted that this was the best place to store flour - not the pantry. Curious, we did some research...
Many people already use easily-dissolving Wondra Instant Flour for lump-free gravies and sauces. This wheat flour has been pre-cooked and then dried (much like instant rice), so it dissolves without seizing up when stirred into a hot liquid.
But its low-protein content and baby-powder-like consistency also make it great for other uses. It's one of those little secrets to keep in your back pocket.
And the questions started rolling in about what, exactly, processed foods are?
Processed food is basically food that has been changed from its natural state for the sake of shelf life and safety, or for the sake of convenience. It all started when in the late 19th century, thanks to the invention of the refrigerator to keep food, and the train to transport it across great distances, we began to believe that we deserved to have food that lasted longer than when it was plucked from the earth, or caught running across our property.
Ever wondered why a cake recipe doesn't come out the same every time? It could be how you're measuring.
Pastry chefs and recipe developers typically weigh ingredients to get an accurate measurement. But since most American cookbooks aren't written by weight, and not all home cooks own scales, it's not fair to just tell you to weigh everything. So how do you get it right?
Like pans and prep tools there is a dizzying array of baking ingredients available. Even a small grocery store will offer at least five kinds of flour, four kinds of sugar and lots of other things that promise to make your baking successful.
To get started, though, you only need a handful of pantry basics. Read on for our suggestions...
It's Baking Week here at The Kitchn, and John Baricelli of the new PBS television show Everyday Baking asked us for your baking questions. We are also taking questions for Lisa Yockelson, who will answer your questions next week on baking with chocolate.
Here's the last of five readers' baking questions for John. Reader Michelle F. asks:
Q:Whenever I see a recipe for cookies or brownies, I notice that dry and wet ingredients need to be mixed separately before combining them. Why is that? I know that flour has gluten in it (which I think can make a tougher cookie if you mix it with liquid for too long) but can you mix everything together and just mix in flour last?
It's Baking Week here at The Kitchn, and John Baricelli of the new PBS television show Everyday Baking asked us for your baking questions.
Remember we are also taking questions for Lisa Yockelson, who will answer your questions next week on baking with chocolate.
Here's the fourth of five readers' baking questions for John. Reader MMG asks:
Q.If you have regular cake flour on hand, but the recipe calls for self-rising cake flour, rather than run out to the store late at night when the baking bug bites, can you concoct something at home to substitute for it?