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Flour is often used for thickening gravies, gumbos, and stews. The most basic type of thickening agent, flour blended with water to make a paste, is called whitewash. [3] It must be cooked in thoroughly to avoid the taste of uncooked flour. Roux, a mixture of flour and fat (usually butter) cooked into a paste, is used for gravies, sauces and
A suitably modified starch is used as a fat substitute for low-fat versions of traditionally fatty foods, [5] e.g. industrial milk-based desserts like yogurt [6] or reduced-fat hard salami [7] having about 1/3 the usual fat content. For the latter type of uses, it is an alternative to the product Olestra.
Roux (/ r uː /) is a mixture of flour and fat cooked together and used to thicken sauces. [1] Roux is typically made from equal parts of flour and fat by weight. [ 2 ] The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness .
Dozens of iconic Southern recipes call for buttermilk, the incomparable cultured milk that lightens, tenderizes, marinates, flavors, and performs other works of kitchen magic. When buttermilk is ...
Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
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The thickening of the custard is caused by the combination of egg and starch. Corn flour or flour thickens at 100 °C (212 °F) and as such many recipes instruct the pastry cream to be boiled. In a traditional custard such as a crème anglaise , where eggs are used alone as a thickener, boiling results in the over-cooking and subsequent ...
By Lisa Marsh Thanks to a slew of new alternative flours, including whole grain quinoa flour and coconut flour, you can now say sayonara to white flour. And that's a good thing: White flour is ...