Pop quiz: what do whipped cream, Nerf footballs, Pizza, and Tempur-Pedic mattresses have in common? That's right — they're all foams. Wait, huh? Pizzas are foams? You mean those annoying, piddly things that chefs were goofing around with in the mid 2000's? That's right, as are hot dog buns, Wonderbread, Pane di Genzano, Portuguese rolls, Naan, pancakes, and pretty much every other leavened batter or dough-based product in the world.
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Entries tagged with 'flour'
In browsing the King Arthur Flour site under specialty flours, I came across the company's Perfect Pizza blend. When I've used KA, I've always gone for Sir Lancelot, so I'd never seen this product before. A quick search on Slice and Serious Eats doesn't reveal any mentions of it from anyone. So, has anyone out there used it? If so, results? Thoughts?
While you could certainly do plenty of baking and pizzamaking using only refined white flour, some people like to experiment with other types. Have you ever wondered what the difference is between whole wheat and white whole wheat flour? What about semolina, rye, and spelt? Here's a quick glossary of some of the more common varieties.
While some bags of flour contain nothing but wheat, many are enriched or processed in some way. Have you ever wondered how bleached or bromated flour is different? More importantly, do these processes affect your baking? Here are the answers you've been looking for.
Wheat flour is a lot more complex than most flour labels would have you believe. While some companies do a decent job at defining what type of wheat is in the bag, others require a little more research. Before you start that research, though, you need to know just a little about the different types of wheat, and what they're good for.
"What's the foundation of Italy's greatest foods?" asks Sky Dylan-Robbins in her ongoing video series Un'Americana in Italia. The answer, of course, is la farina — the flour. Here, Dylan-Robbins visits the Caputo flour mill just outside of Naples. It's a fascinating look at how the well-known flour is made and packaged. [via Pizzablogger]