Tips from professional Chef Tallyrand:
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Tallyrand
Food and Cooking Tips
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Food
tip on flour
 Flour
contains something called gluten. It is this gluten
content that governs how weak or strong the flour is,
how elastic the final product required and how much
liquid the flour will absorb. It is always best therefore
to add the flour to the liquid and not the other way
around (as found in a lot of recipes) for batters, breads
etc.
A
weak flour is needed for sponge cakes, a medium flour
for other batters, fruit cakes and scones, a strong
flour for breads and a flour with a really high gluten
content for pastas. A lack of understanding of gluten
is a common mistake in cooking and why breads will be
a crumbly texture or pasta falls apart if low gluten
flour is used or sponge cakes are tough and rubbery
when high gluten flour is used.
Related
Recipe:
Published
23
April 2001
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