Q: I was wondering about frying chicken. I use a resealable bag to put my flour in, along with my spices, and then I shake my chicken pieces in it. There seems to be a lot of flour left after I am through shaking; is this same flour OK to use in my chicken gravy? It just seems to be a waste to throw it out. I’ve been doing this for most of my life and I have always wondered if it would be OK. I always forgot to ask my mother and grandmother, and now they are both gone.
Healthy and pizza aren’t words that often cohabitate well, but this dough — rich in the nutritional benefits of two types of whole-wheat four, and laced with the addition of semolina — tastes and behaves like a “real pizza dough” (not a this tastes like it must be good for you version).
Here we are on Shrove Tuesday (aka Pancake Day), a high holy day for those devoted to pancakes. I’ve got more than four decades of dedication to the griddle under my belt, so I’m sharing my 10 Pancake Commandments to help steer you to some of the best pancakes on the planet. Along the way you might find deep satisfaction. Knowing how to make a quick, hot meal like pancakes is very rewarding.
Q: Day 1: I mixed 4 ounces of bread flour with 4 ounces of water in a small mixing bowl, covered it loosely with plastic, and set it in a place where the temperature was about 75°F. Day 2: After 24 hours, there was definite activity (bubbles) and I gave it a feeding of another 4 ounces of flour and 4 ounces of water. Day 3: More bubble activity and another feeding. Day 4: I checked it in the morning and all yeast activity had stopped.
It seems like such a hassle when a recipe calls for buttering (or greasing) and then flouring a cake pan. And when the author also mentions lining the pan with parchment, that’s yet another step to add to the list of things that need to be done to get that cake in the oven. Are all these precautions really necessary? In short, whether or not you have to grease (or grease and flour) your cake pan really depends on the recipe you are making.
Gluten is a word in action these days, popping up on labels at the grocery store, in the news, and all over the Internet. Many of us have even chosen to eliminate gluten from our diets — but I have to ask: Do you really know what gluten is? Here’s a guide to the science of gluten and what that little word actually means. A bread dough that is just mixed, and that you haven’t kneaded at all, looks completely different after you’ve slaved over it for 10 minutes.
Are you making a traditional lasagna filled with layers of creamy béchamel? Maybe you are cooking a quick beef and Chinese broccoli stir-fry for dinner with a sauce that’s loaded with ginger and garlic? Or perhaps you’re considering making a sweet, thick vanilla pastry cream to fill a fruit tart this weekend? In most cases, the secret to a thick sauce (or filling) that coats food evenly is starch, whether plain flour, cornstarch, tapioca starch, or even arrowroot starch.
Advice from: Peggy Sutton of To Your Health Sprouted Flour Co. Read the series → Part One, Part Two, Part Three If you placed a mound of conventional flour and sprouted flour side by side, you might not be able to tell, just by looking, which was which. But Peggy Sutton, owner of To Your Healthy Sprouted Flour, insists that your taste buds would be able to discern the difference. Ready to try your hand at baking with sprouted flour? Here are three tips for making the most of it.
The Tour: To Your Health Sprouted Flour Co. What: Organic, whole-grain sprouted flour Where: Fitzpatrick, Alabama Read the series → Part One, Part Two Earlier this week we introduced you to Peggy Sutton, founder and owner of the To Your Health Sprouted Flour Co. in Fitzpatrick, Alabama. Ten years ago Peggy started sprouting and grinding whole grains in her kitchen.
Profile: To Your Health Sprouted Flour Co. What: Organic, whole-grain sprouted flour Where: Fitzpatrick, Alabama Read the series: Part One Advances in technology have vastly improved farming techniques, like giving us bigger harvests in a variety of crops. But sometimes, doing things the old-fashioned way yields rich benefit. Case in point: sprouted flour. You’ve probably heard the term, but you might not understand what it is. Here are three things to know about sprouted flour.
Who: Peggy Sutton of To Your Health Sprouted Flour Co. What: Organic, whole-grain sprouted flour Where: Fitzpatrick, Alabama Right this moment in rural Alabama, a little company called To Your Health Sprouted Flour Co. is on track to produce three million pounds of 100-percent organic, whole-grain sprouted flour this year.
I’ll confess that while I do own a flour sifter, it usually stays in the back of one of my kitchen drawers, unused. Recipe instructions for baked goods can be all over the map when it comes to sifting — some insist that you sift multiple times, while some don’t have you do it at all. Is the process of sifting really necessary?
Does the idea of grinding things like wheat berries, black beans, and lentils into fluffy, bakery-worthy homemade flours pique your curiosity? Inspire passion? Make you want to run in the other direction? Erin Alderson, the talented gal behind Naturally Ella and our very own Kitchn recipe contributor, has just published a cookbook devoted entirely to this topic — and to convincing us that homemade flours are not only a smart part of a label-free diet, but incredibly fun, too!
Pizza gets a bad rap health-wise. And understandably so, I suppose. There’s the oil and the cheese and the oh-so-delicious dough. But strangely I rarely feel guilty about the toppings themselves: it’s usually the white-flour dough that leaves me feeling like I could’ve done better. But then, there are whole-grain pizza dough recipes, and some really fine ones indeed.
Ever wonder what makes the crust from your favorite wood-fired oven pizza joint so insanely delicious? Or how to make extra-chewy bagels at home? Or how to make no-knead bread that doesn’t tear apart when you cut a slice? The answer is gluten, lots of it. And our best bet for getting this gluten in our home kitchens is to pick up a bag of bread flour the next time we’re at the store.Bread flour contains 13 or more grams of gluten-forming protein per cup.
I don’t bake very much in the summer, and I’m guessing the same might be true with you. (When it’s hot out, the last thing you want to gear up is your oven!) But the two things I do find myself baking are pies and loaves of bread, the latter of which is a staple all year-round. But when reaching for those trusty ingredients, what type of flour do you turn to?People study bread-baking techniques for years, and I am the first to admit I’m far from an expert.
Q: I’m just getting into baking, and while I know I need to invest in a scale, I’m not there yet. When a recipe calls for 1 cup of sifted flour, do you sift and then measure out 1 cup or do you take a cup of flour and then sift it? Thanks!Sent by Virginia-MarieEditor: If the recipe says “1 cup sifted flour,” then that usually means that you should sift the flour first and then measure it (or sift the flour directly into the measuring cup as you sift).
Kim Boyce of Good to the Grain (and the best laugh ever) says that if you’re new to whole-grain flours and have to pick just one, go with spelt flour. Hear hear! This sweet, mild-flavored flour has become a favorite over the past few years for making everything from sandwich bread to pie crust.Spelt is a very old, very hardy variety of wheat. It’s been cultivated in Europe since at least the Bronze Age!
A year ago we weren’t sure if grain mills were good investments or not. But after reading a recent LA Times article about the joys of grinding whole-grain flours at home, we’re itching to get our hands on a grinder and find out if freshly milled flour is as easy and tasty as it sounds.The article promises that deciding between an electric and manual grain mill is the toughest part of grinding your own flour; the actual process takes just minutes.
In the popular imagination, the Stone Age diet contains one thing: meat. But according to a paper published this week, people across Europe were grinding and eating grains as flour 20,000 years before the dawn of agriculture.Does this mean the end of the Caveman Diet? Let’s hope so.
Why is there a bay leaf in our flour canister?Years ago, in the midst of a moth infestation, we read that bay leaves repel pantry insects. Everyone from beetles to weevils, moths, cockroaches, ants, and flies is said to hate the herb’s fragrance. The leaves can be placed in containers of flour, rice, and other dry goods, or taped inside cupboards and shelves. Of course, this should not preclude other bug deterring efforts like regular cleaning and storing foods in airtight containers.
Bread bakers are a calm, serene, zen-like bunch. (Right?!)But nothing gets us more paranoid than the fear of adding too much flour: too little and we have bubble-gum dough sticking to everything, too much and we’ve got a hockey puck.Here’s a quick tip we came across recently to help us find that perfect balance!Have your extra flour in a shallow bowl next to your workspace.As the dough gets too sticky to work with, dip your palms into the flour and continue kneading. Presto!
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?